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Jamaican Curried Snapper with Coconut and Lime served with Clap-Hand Roti

Fragrant curried red snapper in coconut sauce paired with aromatic basmati rice and traditional flaky, hand-clapped flatbreads.

DinnerFishSeafoodSpicyCurryCaribbean
Estimated Nutrition
Calories
1054
kcal / serving
4216 kcal total
Carbs
85.3g
per serving
341.2 g total
Fat
52.2g
per serving
208.8 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Light Brown Soft Sugar
1
tsp
Baking Powder
Dairy
40
g
Butter
40
g
Butter
Chilled, for roti
Fruits
1
piece
Lime
Juice only
GrainsCereals
350
g
Basmati Rice
225
g
Plain Flour
Liquids
400
ml
Coconut Milk
Canned
600
ml
Water
Boiling
NutsSeeds
1
tsp
Coriander Seed
Whole
1
tsp
Cumin Seed
Whole
1
tsp
Black Mustard Seed
1
tsp
Black Peppercorn
Whole
0.5
tsp
Cayenne Pepper
Ground
0.5
tsp
Turmeric
Ground
2
piece
Garlic
Cloves, crushed
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
4
piece
Clove
Whole
4
piece
Green Cardamom Pod
Cracked
5
cm
Cinnamon Stick
1
piece
Bay Leaf
For pilau
0.5
tsp
Salt
For pilau
1
tsp
Salt
For roti
OilsFats
45
ml
Sunflower Oil
Equal to 3 tbsp
30
ml
Sunflower Oil
For pilau
1
piece
Vegetable Oil
For cooking roti
1
piece
Ghee
Alternative for roti
Seafood
900
g
Red Snapper Fillet
4 pieces
Vegetables
1
piece
Onion
Finely chopped
5
cm
Ginger
Fresh root, peeled and finely grated
200
g
Tomato
Canned, chopped

Method

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