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  • 20min
  • 4

Sri Lankan Barramundi Curry

Ingredients Checklist

  • 750g barramundi fillets, skin on
  • ½ tsp turmeric
  • 1 tbsp vegetable oil
  • ½ onion, finely chopped
  • 1 lemongrass stalk, white part
  • 8 curry leaves + extra to garnish
  • 4 tbsp curry powder
  • 1 tomato, roughly chopped
  • 400ml coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tsp tamarind paste
  • Juice of 1 lime

Instructions

  • For curry powder, place all the ingredients into a dry frypan over medium heat and cook until toasted and fragrant.
  • Allow to cool before grinding in a coffee grinder.
  • Portion barramundi into 80-100g pieces, place into a bowl, sprinkle with turmeric and toss to coat.
  • Heat a large, deep frypan over medium/high heat, add oil and onion and sauté until softened.
  • Add lemongrass and curry leaves and sauté for 2 minutes.
  • Add curry powder and sauté for 1 minute.
  • Add tomato, coconut milk, fish sauce, sugar and tamarind paste, bring to the boil and simmer for 5 minutes.
  • Add barramundi skin side up and simmer for 3 minutes.
  • For crisp skin, place under grill for 2 minutes (otherwise, simmer for a further 2 minutes).
  • Stir through fresh lime juice, garnish with curry leaves and serve steamed rice on the side.

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