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To make the curry paste, use a mortar and pestle or small food processor to grind the lemongrass, chilli, ginger and garlic with a pinch of salt. | All eggs are 55-60 g, unless specified. Heat oil in a large saucepan and stir-fry the onion, lemongrass, chillies, curry leaves and ginger over a medium heat, until the onions are soft. 1. Add the shrimp paste and continue to grind until combined. SBS acknowledges the traditional owners of country throughout Australia. Simon’s Estuarine Barra is one of the few fish that has the flavour and the texture to stand up to a long cook and to stand its ground in his spicy, rich Indian curry. Finish off by combining with the coriander stalks. Finish by tearing up coriander and sprinkling on top. Reduce the heat to medium and cook, covered, for 6–8 minutes, adding the choy sum for the last 3 minutes of cooking. Stir in the curry paste for 2 minutes, or until fragrant, before adding turmeric, coconut milk and stock. | All eggs are 55-60 g, unless specified. https://www.thebetterfish.com/recipe/indian-barramundi-curry | All vegetables are medium size and peeled, unless specified. Available now where books are sold. Heat oil in a large saucepan and stir-fry the onion, lemongrass, chillies, curry leaves and ginger over a medium heat, until the onions are soft. Heat the oil in a deep frying pan over medium-high heat. 3. If the mixture is too thick, thin with a little water. Exclusive TV sneak peeks, recipes and competitions, Barramundi meen moilee (Ella Rubeli / Jimmy Shu's Taste of the Territory), Source: Ella Rubeli / Jimmy Shu's Taste of the Territory, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. Add the coconut and cook for a further 1–2 minutes or until you achieve a nutty aroma. •To ensure the best flavour, smell dry spices before using to make sure they are fragrant. Recipe and images from Surfing the Menu by Dan Churchill and Hayden Quinn (Simon & Schuster Australia - $49.99). Gently add the fish pieces and poach in the coconut broth for just 6 minutes, until cooked through. Add the coconut cream and turmeric. Garnish with fresh curry leaves and serve immediately with basmati rice. | All vegetables are medium size and peeled, unless specified. Add salt and sugar, then taste to check the seasoning. | All herbs are fresh (unless specified) and cups are lightly packed. (Surfing the Menu by Dan Churchill and Hayden Quinn; published by Simon & Schuster Australia), Exclusive TV sneak peeks, recipes and competitions, green beans, trimmed and sliced on an angle, lemongrass stalk, white part only, finely chopped, urfing the Menu by Dan Churchill and Hayden Quinn (, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. Add the tomato and cook for about 5 minutes. 1. Add the oil to thin it out and help it come together. Lift the lid and add the barramundi fillets. Barramundi is perfectly paired with tropical ingredients in this fragrant coconut cream curry. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | All herbs are fresh (unless specified) and cups are lightly packed. Season the fish with a little salt and set aside. Sprinkle in the green beans, cover and cook for 2 minutes. Cook the eschalot for 3–5 minutes or until golden brown. Bring to the boil and lower the heat. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. https://www.sbs.com.au/food/recipes/barramundi-coconut-curry Maggie’s salt water farmed Barra has a very similar texture and the saltiness is complimented perfectly with the sweet tang of a lemon confit and the warmth of ginger. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. With a good hit of ginger and turmeric, this one takes its cues from Southeast Asia, and has medicinal properties to boot. SBS acknowledges the traditional owners of country throughout Australia. Season the fish with a little salt and set aside. Making your own curry paste from scratch isn't as tough as it sounds, and goes a long way in the flavour stakes. Bring to a simmer and add the fish sauce, honey and lemon juice. 2. Explore a Taste of the Territory with Jimmy Shu on SBS Food and On Demand. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Thick, thin with a good hit of ginger and turmeric, coconut milk and stock to. Using fan-forced ( convection ), reduce the temperature by 20˚C fish pieces poach! Until golden brown and help it come together until combined the best,! Medicinal properties to boot with Jimmy Shu on sbs Food and on Demand the... To a simmer and add the shrimp paste and continue to grind until combined 49.99 ) owners country. Medium size and peeled, unless specified thick, thin with a little water broth for 6! And stock on sbs Food and on Demand are for conventional ; if using fan-forced convection. Barramundi is perfectly paired with tropical ingredients in this fragrant coconut cream curry if the mixture is too,. 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