Red Snapper Curry with Brown Basmati Rice

This recipe was shared by Maria Shebets, Malta based mother of two. Maria is a food writer and the founder of, a blog dedicated to lifestyle and recipes based on local products and ingredients. Her dishes are always so picture perfect and I love the way she optimizes the use of local produce in every single recipe.


Serves 4


  • Red snapper fillets (skin off), about 600 gr
  • Juice of 2 limes
  • 150 gr of brown basmati rice
  • 2 tbsp of coconut oil
  • 2 shallots, finely sliced
  • A piece of fresh ginger root (about 3 cm), grated
  • 1 tsp of ground turmeric powder
  • A few pods of cardamom
  • 1 tsp of ground coriander
  • 1 tsp of chilli flakes
  • 400 ml can of coconut milk (not light)
  • A bunch of fresh coriander, chopped


  • Cut fish fillets into 8 big pieces and drizzle with some lime juice, leave to marinate while cooking shallots.
  • Cook brown basmati rice following the package instructions
  • Heat the coconut oil in a pan over a medium heat. When hot add the shallots and sweat until soft.
  • Add ginger, turmeric, cardamom, coriander and chilli flakes, stir well and cook for 1-2 minutes.
  • Prior to opening the can of coconut milk, shake it very well. Add the milk to the pan and stir well.
  • Season with salt and bring to a gentle simmer.
  • Put marinated fish in the pan and cook for 3-4 minutes, till it turns opaque.
  • Add the remaining lime juice (perhaps not all of it) and fresh coriander.
  • Check the seasoning and serve hot with rice.

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