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Belize Recipes
Categories & Ethnic Origins
Back Curry and Coconut Soup with Poached Snapper

Curry and Coconut Soup with Poached Snapper
Categories:Soups & Stews, Seafood
Recipe Courtesy of:
 Mick & Lucy Fleming / Peter Tonti
 The Macal River Camp
1 small Onion
4 cloves Garlic
1 inch Ginger
Coconut oil to sauté

1 table spoon Madras curry powder
1 teaspoon Curcuma
1 teaspoon Cumin
2 table spoon Flour

½ cup Fresh orange juice
½ cup Coconut milk
½ cup Coconut cream
2 quart Chicken stock

1bunch 'fever grass'
1 stick Cinnamon stick
2 piece Star anise
1 table spoon Crushed Cilantro seeds
1 piece Orange ‘nailed’ with 8 cloves
Habanero pepper to taste (Be care full)
8 oz Red snapper fillet
Dice and Sauté the vegetables in a stock pot and let them simmer for about 10 minutes. They should become slightly browned
Add the curry spices and continue to simmer for 5 more minutes, then add the flour and cook for 5 more minutes Pour in the liquids while stirring with a whisk, make sure all the lumbs of the flour are gone
Tight a bunch of the lemon grass and hang it in the soup then add the cinnamon stick, star anise and crushed cilantro seeds. This is the time to add your habanero pepper if you prefer a spicy version of the soup Take one orange and stick 8 cloves in it, then place it in the soup. Allow to boil for at least half and hour and then strain the broth.

Slice the fish fillet in very thin slices and place then raw in 6 heated soup plates, pour the very hot soup on the fish and serve immediately.
Instead of the fish fillet, chicken can be used, however it is advised to first grill the chicken and not to add it raw to the soup.
This soup can be served with a bowl of rice as a complete meal, however most of the time we serve a smaller portion with just with some added vegetables as a starter in a multiple course menu.

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