Barramundi Malay Curry

Great Ideas for Seafood


 Fresh Wild Caught Queensland Barramundi fillets are the choice for this dish as fresh wild caught will deliver the extra flavour…
Barramundi Malay Curry

Yield: 6 to 8


  • 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
  • 4 stalks lemongrass
  • 12 shallots
  • 6 cloves of garlic
  • 2 tablespoons fresh ginger
  • 4 teaspoons fennel seeds
  • 3 teaspoons turmeric


  1. 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.
  2. Heat the frying pan and add the peanut oil. Fry the blended spice paste for about 5 mins.
  3. Add the tamarind paste and the coconut milk and bring to the boil. Simmer for 15 mins.
  4. Taste and add the fish sauce and palm sugar.
  5. Thinly slice the kaffir lime leaves.
  6. 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.
  7. Trim and thinly slice the spring onions, deseed and slice the chilli.
  8. Serve with rice and garnish with spring onions, chilli and fresh coriander.
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