2 – 4 people
- 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
- 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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