• 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’.






Skill level

Average: 3.5 (210 votes)


  • 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.


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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