- 1-1/2 pounds fresh or frozen red snapper*
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 1 tablespoon butter or margarine
- 1 teaspoon curry powder
- 3/4 teaspoon salt
- 1/4 cup milk
- Place the fish in a greased 13-in. x 9-in. baking dish. In a skillet, saute onions and celery in butter until tender. Add curry powder and salt; mix well. Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Reviews forCurried Red Snapper
"Simple recipe, but just too much onion flavor for my family. Maybe replacing the milk in this recipe for coconut milk would help balance the flavors. Won't be a repeat in my kitchen though."
"Excellent recipe! My husband and one year old son gobbled it up. Like a previous review stated, there didn't seem to be enough sauce so the next time, I will make more of the sauce. I served it over some rice that I had cooked w/ some peas and carrots mixed in and it was great!"
"This recipe turned me on to Curry, bigtime! Sauce is delicious, although use more to make more as this recipe doesnt call for enough sauce. But, my bf actually made sure EVERYTHING was off the plate and kept complimenting me. Great fish recipe because its differaunt."