Fijian Fish Curry
Yield: 4
Fragrant and comforting, this Fijian fish curry features crisp-skinned barramundi served in a gently spiced coconut curry made with toasted whole spices, curry leaves, garlic, onion and fresh chilli. Finished with coriander and a squeeze of lemon, it’s paired with fluffy basmati rice and a fresh tomato, cucumber and chilli chutney for a bright, balanced and satisfying meal.
Ingredients
Basmati Rice
Curry Fish
Fresh Chutney
Instructions
Basmati Rice
- For the Basmati Rice, wash thoroughly until water is clear and add to a small heavy based pot with a lid.
- Add water until it covers Rice and measure using the first crease mark on your middle finger (trust me it works - after 40 years of cooking Rice like this)
- Cook on a medium heat until water begins to reduce once water has evaporated, turn down to low and place a tea towel over the pot with the lid on. After 5 minutes check Rice to ensure the last of the water has evaporated, turn the flame off and leave towel and lid on until ready to serve.
Curry Fish
- Pre-heat oven to 180ºC
- Toast off the whole spices in a dry frying pan and then grind down in a mortar and pestle or spice grinder and set aside ready for the Curry Sauce.
- Dust the Barramundi Fillets in Curry powder and salt and shallow fry them for about 7 minutes skin-side in a frying pan to crisp up the skin, then flip for 3 minutes and rest for 2-3 minutes.
- Set aside to rest to be served up with the Coconut Cream Curry Sauce. (Tip - insert the end of a spoon handle into the thickest part of the fillets, if it pushes right through it’s cooked, remove immediately! - if not, cook for a few more minutes)
- In a Braun MultiPractic 3 Chopper CH3011BK, chop your peeled and chopped Onion, Garlic, Coriander root & stalks, and then the chopped Chilli’s.
- In a Medium size wide pot add your Oil, when slightly hot add a pinch of Sea Salt, then add Curry Leaves & your ground Garlic/Onion/Coriander mixture.
- Once the Onion mixture has changed colour, add your ground spices, 2-3 tbsp of curry powder and a drizzle of olive oil or water.
- Once this is cooked through, add your Ayam Coconut Cream Lite and Coconut Milk Lite, the rest of your Curry Powder and turn the heat down, add a little water to each can (about a third each) and add to the pot. Let this simmer for about 5 minutes before adding salt. Once it begins to bubble, turn the heat down low.
- Cook for another 5-8 minutes then add a sprinkle of chopped Coriander, a squeeze of Lemon and let it rest in the pot ready for plating.
Fresh Chutney
- Seed the Tomato and Cucumber and dice into medium size pieces, dice the Onion and mix all ingredients in a bowl.
- Chop up Chilli and Coriander Leaves and add to Tomato, Cucumber, and Onion mixture. Season with Salt, add Lemon Juice, Vinegar, and taste. Ensure the flavours are balanced.
- To assemble, fluff the Rice up, cut up some lLemon wedges and have some Coriander Leaves ready for dressing.
- To serve, place the Barramundi Fillet into a bowl or shallow plate before adding the Curry Sauce over the Barramundi and squeeze a dash of Lemon juice into the sauce for a little tangy zest of freshness. Add the Rice into a little bowl, and the fresh Chutney into a side dish. Garnish with some Coriander leaves and add some Lemon wedges for serving.
