Crispy Snapper Curry
A crispy Caribbean snapper curry with plantain and sweet potato, finished with allspice, jerk seasoning and coconut milk, served over rice and peas.
Total time
71 min
Prep
20 min
Cook
51 min
Difficulty
easy
Cuisine
Caribbean
gluten-free
Ingredients
500gsnapper fillets
150gplantain
2sweet potato
4 servingsrice and peas
to tasteallspice
to tastelime juice
2 tbspjerk seasoning
1 tbspcoconut milk
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the snapper fillets and braise them over medium-high heat until well browned, about 6 minutes.
2
Add the plantain and sweet potato, cooking until softened, about 4 minutes.
3
Stir in the allspice, lime juice, jerk seasoning and coconut milk for 4 minutes.
4
Warm the rice and peas separately.
5
Let the snapper simmer gently for about 8 minutes so it stays flaky and the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the rice and peas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
104
Protein
1.1g
Fat
4.7g
Carbs
16.2g
Fiber
1.8g
Sodium
119mg
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