Description
Fresh Wild Caught Queensland Barramundi fillets are the choice for this dish as fresh wild caught will deliver the extra flavour…
Barramundi Malay Curry
Ingredients
- 4 tablespoons peanut oil
- 4 tablespoons tamarind paste
- 3 x 400 ml cans coconut milk
- 2 tablespoons fish sauce ( nam pla )
- 1 tablespoon palm sugar
- 1 kg barramundi fillets
- 3 kaffir lime leaves
- Spring onions to garnish
- Fresh chilli to garnish
- 1 bunch coriander leaves
- Water if required
- Rice to serve
-
- FOR THE PASTE
- 4 stalks lemongrass
- 12 shallots
- 6 cloves of garlic
- 2 tablespoons fresh ginger
- 4 teaspoons fennel seeds
- 3 teaspoons turmeric
Instructions
- First make the paste. Thinly slice the shallots, finely chop the garlic and grate the ginger. Then place all the paste ingredients into a food processor and puree.
- Heat the frying pan and add the peanut oil. Fry the blended spice paste for about 5 mins.
- Add the tamarind paste and the coconut milk and bring to the boil. Simmer for 15 mins.
- Taste and add the fish sauce and palm sugar.
- Thinly slice the kaffir lime leaves.
- Slice the barramundi into bite sized pieces. Add the fish and lime leaves to the pan and simmer until the fish is cooked through, about 10 mins. Add a small amount of extra water if the curry becomes sticky.
- Trim and thinly slice the spring onions, deseed and slice the chilli.
- Serve with rice and garnish with spring onions, chilli and fresh coriander.
Schema/Recipe SEO Data Markup by Yummly Rich Recipeshttps://capalaba.aussieseafoodhouse.com.au/product/barramundi-malay-curry/
Barramundi Malay Curry
Ingredients
- 4 tablespoons peanut oil
- 4 tablespoons tamarind paste
- 3 x 400 ml cans coconut milk
- 2 tablespoons fish sauce ( nam pla )
- 1 tablespoon palm sugar
- 1 kg barramundi fillets
- 3 kaffir lime leaves
- Spring onions to garnish
- Fresh chilli to garnish
- 1 bunch coriander leaves
- Water if required
- Rice to serve
- FOR THE PASTE
- 4 stalks lemongrass
- 12 shallots
- 6 cloves of garlic
- 2 tablespoons fresh ginger
- 4 teaspoons fennel seeds
- 3 teaspoons turmeric
Instructions
- First make the paste. Thinly slice the shallots, finely chop the garlic and grate the ginger. Then place all the paste ingredients into a food processor and puree.
- Heat the frying pan and add the peanut oil. Fry the blended spice paste for about 5 mins.
- Add the tamarind paste and the coconut milk and bring to the boil. Simmer for 15 mins.
- Taste and add the fish sauce and palm sugar.
- Thinly slice the kaffir lime leaves.
- Slice the barramundi into bite sized pieces. Add the fish and lime leaves to the pan and simmer until the fish is cooked through, about 10 mins. Add a small amount of extra water if the curry becomes sticky.
- Trim and thinly slice the spring onions, deseed and slice the chilli.
- Serve with rice and garnish with spring onions, chilli and fresh coriander.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://capalaba.aussieseafoodhouse.com.au/product/barramundi-malay-curry/
