Grilled snapper curry
Ingredients
1/2
teaspoon
coconut extract
1
teaspoon
black pepper
1/2
teaspoon
fennel seed
1
tablespoon
tumeric
1
teaspoon
coriander
1
teaspoon
Cumin
1
teaspoon
Paprika
1
cup
rice milk
1
teaspoon
potato flour
1
teaspoon
canola oil
2
tablespoons
fresh ginger, minced
1
poblano pepper, sliced
2
cups
sliced bok choy
2
cups
sliced celery
1
cup
sliced red bell pepper
1
cup
sliced onion
2
cloves garlic, minced
4
six-ounce
red snapper fillets (each will be about 4 ounces when cooked)