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.

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