Ingredients Checklist
- 1 baby barramundi
- 2 garlic cloves, minced
- 1 tbsp minced ginger
- 1 tbsp coriander
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp sea salt
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 2 tbsp ghee or butte
- 2 curry leaf sprigs
- 2 tsp yellow mustard seeds
TO SERVE
- Buttered naan
- Lime pickle
Instructions
- Mix together garlic, ginger, spices, salt, lemon juice and oil in a small bowl.
- Score the fish with diagonal cuts on both sides and rub the marinade all over, ensuring to massage into the cuts and cavity. Allow to marinate for at least 2 hours.
- Preheat oven to 200°C. Place fish onto a baking paper lined oven tray and bake for 15-20 minutes.
- Meanwhile, heat ghee (or butter) in a small frypan over medium heat. Add curry leaves and mustard seeds and fry until the leaves are crisp.
- Transfer the fish to a serving platter, spoon over the curry leaves and mustard seeds.
- Serve with buttered naan and lime pickle.
