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    • Barramundi with Coconut Milk and Curry

    Mark Sharron
    Medium difficulty
    30 minutes
    2
    Amount Per Serving: Calories 180; Fat 10g; Fibre 1.5g; Protein 20g
    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.