Pan fried snapper with ginger & coconut

Directions

1. Coat fish fillets with KEEN’S curry powder and oil, pressing the curry powder evenly onto the fish.
2. Place the coated fish in a hot frying pan and cook for approximately 4 minutes on high. Reduce the heat to medium then gently turn the fish.
3. Add the ginger, snow peas, zucchini and coconut milk to the pan and allow to cook for a further 4–5 minutes.
4. Serving suggestion: Serve each fillet on a bed of rice, then top with vegetables and drizzle with coconut sauce.