Ginger & Turmeric Snapper Curry

Ginger & Turmeric Snapper Curry

Watch Matt Sinclair from Channel 10’s The Cooks Pantry, demystify the thought that you can’t cook restaurant food at home. This Snapper Curry recipe is straight off his menu.

4 people


  • 4 x 100gm snapper fillets, skin on
  • 150gm ginger, roughly chopped
  • 100gm galangal, roughly chopped
  • 80gm fresh turmeric, roughly chopped
  • 4 cloves garlic, peeled
  • 2-4 green chillies, roughly chopped
  • 1/3 cup Light Extra Virgin Olive oil, plus extra
  • 2 tablespoons Oyster Sauce
  • 500ml coconut cream
  • 500ml fish stock
  • 2 stalks lemongrass
  • 6 kaffir lime leaves
  • 2 tablespoons. fish sauce
  • 1 carrot, sliced
  • 1 cup button mushrooms, halved
  • 1/4 cup palm sugar, grated
  • 1/4 cup tamarind pulp
  • Salt
  • 30g Unsalted Butter
  • 1 bunch Thai basil, leaves picked
  • 1 cup beansprouts


  1. In a food processor add the ginger, turmeric, garlic, chillies and oil and blitz on high to form a smooth paste.
  2. Place a wok over high heat and heat 2 tablespoons. oil until shimmering. Pour in curry paste and fry off for approximately 5 minutes until aromatic and steam no longer rises from the mixture. Bash the lemongrass with the back of a knife to break the fibres and add into the wok along with the kaffir lime leaves and galangal. Add in the coconut cream, stock, fish sauce, tamarind pulp and palm sugar. Bring to a light boil, reduce heat to low and simmer for 10 minutes to infuse the flavours. Set aside.
  3. Heat 2 tablespoons. oil in a large pan over medium-high. Season fish with salt and place in the pan, skin side down for 3-4 minutes until skin is crispy. Throw in a knob of butter, flip fish over to cook for a further 2 minutes, pouring spoonfuls of butter over the top - continue until opaque and cooked through.
  4. To serve, pour curry into a serving bowl, removing any lemongrass stalks, top with fish and garnish with freshly picked Thai basil leaves and beansprouts.



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