14 December 2012,21:08 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Blend all the curry paste ingredients in a blender for about 5 minutes.
  • Add 4 table spoons of curry paste with coconut milk in a saucepan, add the lemongrass and bring to the boil. Add stock and boil.
  • Season with the tamarind water and fish sauce. Simmer for a minute before adding the fish. Continue to simmer until the fish is cooked.
  • Adjust seasoning and finally stir in the coconut cream.
  • Serve sprinkled with the shredded kafir lime leaves and fine coconut slices.


  • 225 grams Red snapper
  • 5 tablespoons Tamarind pulp    
  • 2 tablespoons Fish sauce    
  • 125 grams Coconut cream    
  • 500 ml Coconut milk    
  • 5 tablespoons Curry paste    
  • 250 ml Fish stock    
  • 2 stalks Lemon grass, chopped
  • 4 Kaffir lime leaves    
  • For garnish Coconut slices    

For the Curry Paste

  • 50 grams Lemongrass, chopped
  • 75 grams Onion, chopped    
  • 6 Dried long red chillies, chopped and soaked    
  • 3 tablespoon Garlic, chopped    
  • 2 teaspoons Turmeric powder    
  • ½ teaspoon Thai shrimp paste
  • Salt a pinch   

3 comments for “Coconut and Turmeric Curry of Red Snapper”

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