Food Month Pot-pourri – Curry Explosion!


Maggi Curried Snapper

1 lb red snapper, scaled and cleaned

1 pk Maggi Season-up Fish

1 sprig scallion, finely chopped

1tsp thyme, finely chopped

1/2tbsp parsley, finely chopped

1 medium onion cut into rings

2 cloves garlic, finely chopped

1oz ginger root, crushed

1 Scotch bonnet pepper, chopped

2tbsp curry powder

1/2 cup water

1tbsp oil

1/2 cup Maggi Coconut Milk Powder, dissolved in 1 cup of water

1 Maggi Onion & Garlic Cube, crumbled

1tbsp pimento berries

1 med carrot, julienned


1. Season fish with Maggi Season-up, scallion, thyme, parsley, onion, garlic and ginger. Leave to marinate for 15 mins in the refrigerator.

2. Mix curry powder with water to form paste.

3. Heat oil in a medium pot, add curry paste and hot pepper to pot and cook for 5 minutes.

4. Add Maggi Coconut Milk Powder and stir.

5. Place seasoned fish into pot and spoon sauce over fish. Then add Maggi Onion & Garlic Cube, pimento berries and carrots.

6. Cover pot and reduce heat to medium-low.

7. Allow it to simmer for 15 minutes, stirring occasionally.