• Barramundi meen moilee (Ella Rubeli / Jimmy Shu's Taste of the Territory)Source: Ella Rubeli / Jimmy Shu's Taste of the Territory

Barramundi is perfectly paired with tropical ingredients in this fragrant coconut cream curry. A traditional South Indian dish, it is also cooked in Sri Lanka, where it is known as ‘kiri maalu’, or ‘milk fish’.

Serves
4-6

Preparation

15min

Cooking

20min

Skill level

Easy
By
Average: 3.6 (85 votes)
Yum

Ingredients

  • 600 g barramundi fillets, skin removed, cut into cubes
  • 2 tbsp vegetable oil
  • 180 g sliced red onion
  • 2 sticks lemongrass, bruised
  • 3 red bird’s eye chillies, bruised
  • 25 fresh curry leaves, plus more to garnish (optional)
  • 15 g sliced ginger
  • 200 g fresh tomatoes, cut into wedges
  • 600 ml coconut cream
  • 1 tsp powdered turmeric
  • 1 tsp salt
  • 1 tsp sugar
  • Steamed basmati rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Season the fish with a little salt and set aside. Heat oil in a large saucepan and stir-fry the onion, lemongrass, chillies, curry leaves and ginger over a medium heat, until the onions are soft. Add the tomato and cook for about 5 minutes.

2. Add the coconut cream and turmeric. Bring to the boil and lower the heat. If the mixture is too thick, thin with a little water. Add salt and sugar, then taste to check the seasoning.

3. Gently add the fish pieces and poach in the coconut broth for just 6 minutes, until cooked through. Garnish with fresh curry leaves and serve immediately with basmati rice.

 

Note

•To ensure the best flavour, smell dry spices before using to make sure they are fragrant.

 

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