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