Moroccan Green Fish Curry (With Snapper)

• 1 roasted red pepper, skin & seeds removed
• 3 garlic cloves
• 1 red chili
• 3 teaspoons coriander seeds, ground
• 3 teaspoons cumin seeds, ground
• 3/4 cup coriander (50gms)
• 3/4 cup Italian parsley
• 10 mint leaves
• pepper
• 1/2 a preserved lemon (or you can use rind and flesh of 1 small lemon, but discard pith)
• 1/4 cup olive oil
• 1 kg red snapper fillet
• 1 big purple onion, finely sliced
• oil (for frying)
• 560 ml coconut cream
• 250 g frozen spinach, thawed

1. Blitz all curry paste ingredients together in processor to smoothish consistency.
2. Preheat oven 180u0b0C.
3. Portion fish and marinate in paste for a few mins (reserve about 2Tbs of the paste).
4. Using a big frying pan, saute onions in olive oil and then push to side of pan.
5. Add marinated fish and lightly brown the fish on each side for about 1 minute and then evenly distribute onion back over the top.
6. Add coconut cream and 2 tablespoons of remaining curry paste and continue to cook on medium heat for about ten minutes.
7. Sprinkle the spinach over the top and wack in the oven for a further ten minutes; the sauce will reduce a little and thicken. The cooking time can vary with the thickness of fillets, ready when fish falls apart easily with knife.
8. Garnish with fresh coriander and a squeeze of lemon.
9. Best served with rice or couscous.

red pepper, garlic, red chili, coriander seeds, cumin seeds, coriander, italian parsley, mint, pepper, lemon, olive oil, red snapper, purple onion, oil, coconut cream, frozen spinach

Taken from www.food.com/recipe/moroccan-green-fish-curry-with-snapper-476621 (may not work)