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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.
Ingredients
Instructions
Season the snapper fillets and braise them over medium-high heat until well browned, about 6 minutes.
Add the plantain and sweet potato, cooking until softened, about 4 minutes.
Stir in the allspice, lime juice, jerk seasoning and coconut milk for 4 minutes.
Warm the rice and peas separately.
Let the snapper simmer gently for about 8 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
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.
