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    • Barramundi with Coconut Milk and Curry

    Barramundi with Coconut Milk and Curry

    Mark Sharron
    Medium difficulty
    30 minutes
    2

    Barramundi with Coconut Milk and Curry is an easy-to-prepare, flavorful dish packed with nutrition. This recipe combines the mild, sweet flavour of barramundi with the aromatic spices of curry; all simmered in creamy coconut milk. The result is a delicious and healthy meal that can be enjoyed any night of the week.

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    Ingredients

    • 2 pounds barramundi fillets
    • 2 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 1 onion, diced
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon ground turmeric
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground cardamom
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 1 can (13.5 ounces) coconut milk
    • 1/4 cup chopped fresh cilantro
    • 2 tablespoons freshly squeezed lime juice
    • 1/4 cup chopped fresh basil
    • 1/4 cup chopped fresh mint
    • Steamed rice, for serving

    Method

    • Step-by-step Method for Barramundi with Coconut Milk and Curry
    • Pat barramundi fillets dry with paper towel and cut into portion-sized pieces
    • Sprinkle fillets lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper
    • Heat 2 tablespoons vegetable oil in a large skillet over medium heat
    • Add diced onion and cook until translucent, about 3 minutes
    • Add minced garlic and grated ginger, sauté for 1 minute until fragrant
    • Add ground turmeric, coriander, cumin, cardamom, and cinnamon to pan, stir to toast spices for 30 seconds
    • Pour in the coconut milk and stir well to combine all aromatics and spices
    • Bring coconut mixture to a gentle simmer
    • Nestle barramundi fillets into the curry base in a single layer
    • Cover pan and simmer on low heat for 8-10 minutes, or until fish is just cooked through and flakes easily
    • Turn off heat, gently stir in lime juice
    • Taste and adjust salt if needed
    • Scatter chopped fresh cilantro, basil, and mint over the finished dish
    • Serve with steamed rice on the side
    • Plate fillets topped with curry sauce and plenty of fresh herbs, with extra lime wedges for garnish