How To Cook Barramundi Curry

Spread curry paste over both sides of the fillets. Cover and refrigerate for 30 minutes. 1 1 2 tablespoons coconut oil 3 4 tablespoons thai green curry paste adjust to desired spice level and how fiery your chiles are 1 can coconut milk cream and milk separated 1 pound barramundi cubed 3 4 kaffir lime leaves 1 1 2 2 tablespoons fish sauce more or less to taste.

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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.

How to cook barramundi curry. Put an ovenproof frying pan over a medium high heat for 2 minutes then add the ghee followed by the fish. Heat the oven to 220c fan 200c gas 7. Preheat bbq grill to moderate.

Brush fish with peanut oil. Place fish fillets in a container. Fry for 2 minutes to just brown the fish then carefully turn over and fry for a further 2 minutes.

Meanwhile place sweet chilli sauce lime leaves ginger garlic and lime juice in a jug and whisk together to combine. Ingredients 2 tbsp olive or coconut oil 1 eschalot finely chopped cup desiccated coconut 2 tbsp curry paste recipe below 2 tsp ground turmeric 1 cup coconut milk 1 cup fish stock 2 tsp fish sauce 2 tsp honey 2 tsp lemon juice 50g green beans trimmed and sliced on an angle 4 barramundi fillets. Ingredients 2 tablespoons canola oil 1 medium onion chopped 1 medium vine ripened tomato seeded and diced 1 tablespoon fresh ginger grated 1 tablespoon tamarind paste 1 jalapeno pepper seeded and minced optional 5 large curry leaves optional 12 oz skinless barramundi fillets thawed and cut.