250g dried chickpeas
2 eschallots, thinly sliced
1 garlic clove, thinly sliced
1 teaspoon tomato paste
5g curry powder
½ cinnamon stick
2 cardamon pods
50ml peanut oil
500ml chicken stock
4x180g barramundi portions (skin on)
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.
Soak the chickpeas in water for 24 hours, then rinse in cold water.
Thinly slice the eschallots, garlic and sauté in peanut oil in a casserole dish for 5 minutes.
Add the butter, spices, tomato paste and cook out for a further 5 minutes.
Add the chickpeas and stir for a few minutes then add the chicken stock to just cover, place in oven at gas mark 5 for 45 minutes to 1 hour. Remove from heat and leave for 30 minutes.
Using a food processor, pulse the chickpeas and liquid until it slightly breaks down. Add the sultanas and pulse. Once more put back into the casserole dish and season.
Season the barramundi fillet with sea salt and place into a hot pan with olive oil skin side down and cook for a couple of minutes. Turn it over and cook for 30 seconds and flip back over and place on top of the chickpeas and cook in oven gas mark 6 for about 6 to 8 minutes with no lid.
Once the fish is cooked, take out casserole dish and place in the middle of the table and serve it with some cucumber riata.
Serve in a bowl plate topped with eggplant caviar and a caraway seed biscuit.