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My palate had the craving for a slightly bold yet creamy taste for my resident snapper fish. Decided on coconut milk with a hint of curry powder. So glad that I had freshly squeezed coconut milk in freezer. Defrosted same and allowed it to simmer under low heat until it was thick and cream in consistency.
Sauce was seasoned with:
- curry powder (pinch)
- cumin (pinch)
- crushed garlic
- finely chopped onion
- finely chopped scotch bonnet pepper
- fresh thyme (sprig)
- scallion (stalk)
- grape tomatoes
- crushed pimento (all spice)
- salt and black pepper
- vinegar
- pinch of sugar
After sauce simmered on low to my preference, seared snapper were added.
Fish absorbed all the tasty and exotic flavors of curry/coconut milk sauce. Fish simmered in sauce on low heat for an extra minute on each side.
