I was being all Nigella on Saturday night and whipped up a really pretty and delicious dinner. Of course I had to Instagram this delish barramundi curry because, well, I’m like that.
And then lots of you asked me for the recipe. So here it is:
Yellow Barramundi Curry Recipe (serves 4)
800 grams barramundi chopped into cubes
1-2 tablespoons yellow curry paste
1 tin coconut milk
1 tablespoon of lemongrass paste
1 tablespoon of grated ginger (or teeny ginger batons)
2-4 kaffir lime leaves
1 tablespoon palm sugar (or coconut sugar or rapadura)
2 tablespoons fish sauce
2 tablespoons lime juice
2 cups cooked forbidden rice
- Put the rice on to cook, following the packet instructions. I have a rice cooker and I used 1 cup rice to 2 cups water and it took about 30 minutes. NOTE: my rice is branded ‘forbidden’ rice, I thought this was red rice, but it could be black rice – stay tuned, I’ll see what I can find out! Of course, you can use whatever rice you like.
- Get your wok out and fry the yellow paste in a spoonful of coconut oil
- Add the coconut milk, lemongrass, ginger and kaffir limes leaves and simmer for about ten minutes
- Add the fish and gently stir it around, let it cook for around 5 to 10 minutes. Just check a piece every now and again by pulling out and cutting open
- When the fish is cooked, add the spinach and allow to wilt.
- Add sugar, fish sauce and lime juice and combine. Don’t be rough the fish is delicate, you don’t want it all broken up. You may need more fish sauce and lime, general rule is to add equal portions. But if you like it saltier or more tart, just add to taste.
- Finish with the coriander
Are you a barra fan? Will you give this a crack?