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07:58pm Wed 27th June, 2012I do not want to derogate from this recipe, it was absolutely sensational - but I did use a locally caught snapper, very fresh, so this might have made it even better!
08:41pm Tue 16th August, 2011I used 3 smaller snapper and placed them on foil curved at sides to contain juices etc inside the steamer. 11:30pm Tue 5th February, 2008I use fish fillets for this recipe and place them on a sheet of alfoil, with veges. I know the average person from the Caribbean reading this recipe will shake their head thinking.. Born in USA but now that I’m here (in Jamaica) I had to google this recipe as some local restaurants have disappointed me terribly by deep (very much) frying the fish before adding the sauce and serving.
I tried this recipe last week using tilapia (my local market did not have red snapper) and followed your directions step by step. Diary of an obsession: It took four weeks and a dozen failed attempts before Iwas able to replicate the sumptuous red snapper curry I tasted in India.
The recipe also calls for a spoonful (actually many spoonfuls, but I cut back) of Kashmiri chili powder to stoke the heat.

Kokum: This is the dried dark purple fruit of the garcinia indica tree which grows along the west coast of India.
In this recipe, the fruit is not used, but the very sour, tangy water in which it has been soaked.
Coconut oil: The recipe calls for coconut oil and that is what I used, since it adds deep, rich notes to the curry.
Note: A well-stocked Indian grocery store will be your best bet for Kashmiri chilies and chili powder, frozen shredded coconut (unsweetened), dried kokum, pure coconut oil and fresh curry leaves.
Before the week ends , here is my another fish recipe that I have promised to you – Red Snapper. At times when we need to make a complete meal out of snapper, rice or bread comes into being.
Substitutes might include tamarind water, which is widely used for sourness in other parts of India, or even lemon juice mixed with a little water.
It was Amit who, after a few false starts on my part, sent the real recipe from the hotel kitchen and who has genially responded to a flood of inquiries about each step of the process.

Purists will blanch, but I cheated by blending frozen shredded coconut from the Indian grocery with hot water. Bring briefly to a boil, then lower heat and simmer gently for 7 to 8 minutes, until the curry sauce is slightly reduced. The flesh is firm, very mild taste and though I have swamped it initially with loads of Indian spices, but over the years I have realized, this fish craves for few spices so that its mild taste can not be overwhelmed by the other ingredients.
Towards the end, he added the tangy liquid in which kokum, a popular South Indian souring agent, had been soaking, and then some luscious freshly extracted coconut milk. With salt and pepper, few dashes of olive oil, lemon and mild rub of Asian spices snapper will taste better than being curried in handful of spices.

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