Moroccan Green Fish Curry (With Snapper) - cooking recipe

Ingredients

1 roasted red pepper, skin & seeds removed
3 garlic cloves
1 red chili
3 teaspoons coriander seeds, ground
3 teaspoons cumin seeds, ground
3/4 cup coriander (50gms)
3/4 cup Italian parsley
10 mint leaves
pepper
1/2 a preserved lemon (or you can use rind and flesh of 1 small lemon, but discard pith)
1/4 cup olive oil
1 kg red snapper fillet
1 big purple onion, finely sliced
oil (for frying)
560 ml coconut cream
250 g frozen spinach, thawed

Preparation

Blitz all curry paste ingredients together in processor to smoothish consistency.
Preheat oven 180\u00b0C.
Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste).
Using a big frying pan, saute onions in olive oil and then push to side of pan.
Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top.
Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes.
Sprinkle the spinach over the top and wack in the oven for a further ten minutes; the sauce will reduce a little and thicken. The cooking time can vary with the thickness of fillets, ready when fish falls apart easily with knife.
Garnish with fresh coriander and a squeeze of lemon.
Best served with rice or couscous.