Blogged by: Chirnside Park 25 May 2016 View comments
Malaysian Barramundi Curry
Blogged by: Chirnside Park 25 May 2016 View comments
Ingredients                                                                                                          Serves 6 

4 tablespoon peanut oil                                   
4 tablespoon tamarind paste
3 x 400ml cans coconut milk
2 tablespoon 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 fresh coriander leaves
Water if required
Rice to serve 

For the Paste:

4 stalks lemongrass
12 shallots
6 cloves garlic
2 tbs fresh ginger
4 tsp fennel seeds
3 tsp 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 minutes.

3. Add the tamarind paste and the coconut milk and bring to the boil. Simmer for 15 minutes.

4. Taste and add the fish sauce and palm sugar.

5. Thinly slice the kaffir lime leaves.

6.Chop 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 minutes. 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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