RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces
• 1 Onion, diced
• 1 Cinnamon Quill
• 3 Garlic Cloves, thinly sliced
• 1 birdseye Chilli, sliced lengthways
• Coriander Stem/root, diced
• 1 ½ Tsp Garam Masala
• 1 tsp Cumin
• 1 tsp Turmeric
• 2 Tomatoes, Diced
• Cobram Estate Classic EVOO

METHOD:

• In a pan on medium heat, add a drizzle of EVOO before frying off the onion with a pinch of salt. Add in garlic, turmeric, garam masala and cumin. Fry off for a few minute before adding in cinnamon quill and chilli. Stir in the chopped coriander stems, tomatoes and gentle pour in the coconut milk.
• Move onto a lower heat to gently cook out the flavours.
• Meanwhile in a separate pan on a high heat, add a drizzle of EVOO. Place the barramundi pieces skin side down and fry for 1 – 1.5 minutes to create a crispy skin before placing them flesh side down into the curry.
• Cook until the fish is cooked through and the sauce has thickened.
• To serve, place the fish into a bowl. Add a squeeze of lime to the curry sauce and stir. Spoon the curry into the bowl. Add a drizzle of coconut milk.
• Garnish with coriander leaves and serve with a slice of lime.