Spicy Red Snapper

Spicy red snapper

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Servings: 4
Calories: 798


  • 2 Red snapper whole, cleaned. each weighing about 28 oz

for the marinade:

  • 1 tsp Ginger adrak paste
  • 2 tsp Garlic lasan paste
  • Salt to taste
  • 1 tsp Turmeric haldi powder
  • 9 oz Yoghurt dahi, whisked
  • 2 tbsp Lemon nimbu juice
  • 2 tsp Coriander dhaniya seeds, roasted, crushed
  • 5 floz Vegetable oil

for the curry:

  • 4 oz Onions chopped
  • 7 oz Tomatoes chopped
  • 1 tbsp Coriander powder
  • 2 tsp Red chilli powder
  • 1 tbsp Cashew nut kaju paste
  • 1 tsp Garam masala
  • Salt to taste
  • 2 tbsp Green coriander hara dhaniya, chopped


  • Clean the whole fish and make slits on the flesh.
  • Mix together the ingredients for the marinade. Smear evenly on the fish and keep aside for one hour.
  • Heat the oil in a wok (kadhai); fry the fish on both sides till golden brown. Remove and keep aside.
  • In the same oil, saute the onions till transparent. Add the remaining ingredients for the curry, except green coriander. Stir-fry for a few minutes, sprinkling water occasionally.
  • Place the fish in a roasting pan. Pour the gravy on top. Cover and cook for 10 minutes.
  • Stir in the remaining marinade; cook and stir for 5 minutes.
  • Place fish in an ovenproof dish; cover and cook for 40 minutes in a moderately hot oven. Serve hot with a green salad.
Calories: 798 kcal
Carbohydrates: 11 g
Protein: 83 g
Fat: 46g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 150 mg
Sodium: 296 mg
Potassium: 1938 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 1198 IU
Vitamin C: 20 mg
Calcium: 230 mg
Iron: 2 mg
Cuisine Indian
Ingredients Fish & Seafood
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