Jamaican · beginner
Jamaican Coconut Curry Snapper Fillets
Tender red snapper fillets simmered in a velvety, golden coconut curry broth infused with fresh thyme, bell peppers, and warm Jamaican curry powder.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the red snapper fillets dry with paper towels and season lightly with half a teaspoon of fine salt.
- 02
Heat coconut oil in a wide skillet over medium heat, add curry powder, and bloom the spice in oil for 45 seconds until fragrant.
- 03
Add sliced yellow onion and red bell pepper strips, sautéing for 3 minutes until softened.
- 04
Pour in coconut milk and add fresh thyme sprigs alongside the whole unbroken scotch bonnet pepper.
- 05
Bring the liquid to a gentle simmer for 4 minutes until slightly thickened.
- 06
Nestle the red snapper fillets skin-side down into the simmering coconut curry broth.
- 07
Cover skillet with a lid, turn heat to medium-low, and simmer gently for 7 to 8 minutes until fish flakes easily with a fork.
- 08
Discard whole scotch bonnet pepper and thyme stems before spooning fish and curry sauce into warm bowls.
A LITTLE KITCHEN KNOW-HOW
Spice Blooming in Oil
Heating dried spices in cooking oil prior to liquid addition to release essential oils and build deep flavor foundations.
Notes from the kitchen
- Keep the scotch bonnet pepper completely intact while simmering to infuse fruitiness and controlled mild warmth without bursting spicy seeds.
- Bloom curry powder in warm oil before adding liquids to unlock fat-soluble aromatic flavor compounds.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.