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Jamaican curried snapper with coconut and lime served with clap-hand roti
Fruit and vegetables
1 large
onion
, finely chopped
2
garlic
cloves, crushed
5cm/2in piece fresh root
ginger
, peeled and finely grated
1
lime
, juice only
Tins, packets and jars
1 x 200g/7oz can
chopped tomatoes
1 x 400ml/14fl oz can of
coconut milk
350g/12 oz
basmati rice
225g/8oz
plain flour
Cooking ingredients
1 tsp
coriander seeds
1 tsp
cumin
seeds
1 tsp black
mustard seeds
1 tsp black
peppercorns
½tsp
cayenne pepper
½tsp ground
turmeric
3 tbsp
sunflower oil
1 tsp light brown soft
sugar
2
bay leaves
salt and freshly ground
black pepper
2 tbsp
sunflower oil
4
cloves
4 green
cardamom
pods, cracked
5cm/2in piece
cinnamon
stick
bay leaf
½ tsp
salt
1 tsp
baking powder
1 tsp
salt
vegetable oil
or ghee for cooking
Dairy, eggs and chilled
40g/1½oz
butter
40g/1½oz chilled
butter
Meat, fish and poultry
4 x 225g/8oz pieces
red snapper
fillet
Other
600ml/1 pint boiling water
Back to recipe
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