Chop ingredients: Start by preparing and chopping all your ingredients, as this helps everything come together smoothly and makes cooking more enjoyable.

Sear the snapper: Heat vegetable oil in a pan over medium-high heat, then carefully place the red snapper fillets inside. Sear until golden brown, about 3-4 minutes per side.

Sauté aromatics: In a separate pan, add a drizzle of olive oil and sauté chopped red onion, garlic, and ginger until fragrant, about 2-3 minutes.

Add vegetables: Toss in lemongrass, coriander roots, chopped tomatoes, red chili, and curry leaves. Cook them together for a few more minutes.

Mix spices: Stir in turmeric powder and curry powder, allowing them to bloom for enhanced flavor.

Create the sauce: Pour in coconut cream and water, then bring to a gentle simmer. Allow the sauce to thicken for about 10 minutes.

Finish the sauce: Mix in tamarind paste and lime juice. Season with sea salt to taste.

Serve up: Place the seared snapper on plates and spoon the rich coconut curry sauce over the top.

Garnish delightfully: Finish off your dish with fresh coriander, dill, and crispy curry leaves.