Tenga Red Snapper Curry

A zesty twist of Rupen's Tenga Curry Sauce elevates succulent fish to a new level of deliciousness, bringing the flavors of the coast to your table.

Serves: 2


1 whole Red Snapper, cleaned and scaled (about 2 pounds)
2 tablespoons Coconut Oil
1 jar Rupen's Tenga Curry Sauce
Salt, to taste
Chopped Cilantro, for garnish (optional)


    Rinse the red snapper under cold water and pat dry with paper towels.
    Make a few diagonal cuts on both sides of the fish, about 1 inch apart. This helps the curry flavors penetrate.
    In a large skillet or deep pan, heat the coconut oil over medium heat.
    Pour in Rupen's Tenga Curry Sauce and stir gently.
    Gently place the red snapper into the skillet, ensuring it's coated with the curry sauce.
    Spoon some of the sauce over the fish to ensure it's well-covered.
    Cover the skillet with a lid and let the fish cook for about 10-15 minutes, depending on the size of the fish. Occasionally spoon more sauce over the fish.
    To check if the fish is cooked, gently insert a fork into the thickest part of the fish. The flesh should flake easily and be opaque.
    Once the fish is cooked, remove the skillet from heat.
    If using, sprinkle chopped cilantro over the fish.
    Season with salt to taste.

    Carefully transfer the red snapper to a serving platter.
    Serve the Coconut Tenga Curry Red Snapper with steamed rice or your choice of side dishes.
    Spoon some of the curry sauce from the skillet over the fish while serving.

    Note: Adjust the quantity of Rupen's Tenga Curry Sauce based on your preferred level of spiciness and flavor intensity. Enjoy this delightful and aromatic dish for a satisfying meal!


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