1 whole fresh red snapper, sliced into 4 steak pieces
1 tablespoon green seasoning
1/2 teaspoon salt
2 teaspoon freshly ground ginger
3 teaspoon curry powder
3 tablespoon all purpose flour
1 whole shallot, minced
2 teaspoon fresh garlic
3 tablespoon oil
the stalk of 1 lemon grass, sliced thinly
1 whole tomato, diced
1 cup of coconut milk
1 cup of water
juice of 1 lemon
2 tablespoon cilantro
Season your slices of fish with green seasoning,1/4 teaspoon of salt, 1 teaspoon ginger and 1 teaspoon curry powder. Mix and set aside to marinate for an hour.
Heat 1 teaspoon of oil in a large skillet or the pot you are going to cook the fish in.
Add the remaining curry powder and 2 tablespoons of water. Keep stirring and allow the curry to fry for 1 minute.
Add the tomatoes, shallot, habanero (do not pierce if you don’t like heat), garlic, the remaining ginger and lemon grass. Sauté for 3-4 minutes.
Once the liquid has evaporated from the pan, add the water and coconut milk.
Season the gravy with 1/4 teaspoon of salt. Cover and allow to simmer for 15 minutes on medium to low heat.
While the gravy is simmering, start to fry the fish.
Heat a 3 tablespoons of oil in a frying pan.
Take each slice of fish and dust it with the flour. Shake off any excess. Once the oil is hot, place the fish in the frying pan.
Fish will not take long to cook. So a minute on each side or until it is a nice brown color.
The fish will finish cook in the curry gravy.
Once all the fish has been fried, you are going to place it in the Curry gravy. The gravy should have been reduced by now.
Be very gentle when you are stirring the fish in the gravy so as to not break it up.
Continue to cook for 2 more minutes. Sprinkle chopped cilantro.
Serve with hot white rice!