Indian Barramundi Curry

Cook time:
Serves 2 Ingredients: 1 - small onion, finely chopped, 2 - small vine ripened tomatoes, seeded and diced, 2 - cloves garlic, minced, 1 ½ teaspoons - ground coriander, ¾ teaspoon - ground cumin, 1 teaspoon - chili powder, 1 teaspoon - salt, 1 teaspoon - turmeric powder, ½ cup - full fat coconut milk, 2 tablespoons - canola oil, 1 - medium onion, chopped, 1 - medium vine ripened tomato, seeded and diced, 1 tablespoon - fresh ginger, grated , 1 tablespoon - tamarind paste, 1 - jalapeno pepper, seeded and minced (optional), 5 - large curry leaves (optional), 12 oz - skinless barramundi fillets, thawed and cut into thirds, ⅔ cup - chopped cilantro, Cooked white or brown rice, for serving,
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Indian Barramundi Curry

  • 15m prep
  • 15m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with White Wine

  • Perfect for Snow Day

  • Perfect for Couples

Ingredients

For the Paste
  • 1 small onion, finely chopped
  • 2 small vine ripened tomatoes, seeded and diced
  • 2 cloves garlic, minced
  • 1 ½ teaspoons ground coriander
  • ¾ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • ½ cup full fat coconut milk
For the Curry
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 medium vine ripened tomato, seeded and diced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon tamarind paste
  • 1 jalapeno pepper, seeded and minced (optional)
  • 5 large curry leaves (optional)
  • 12 oz skinless barramundi fillets, thawed and cut into thirds
  • ⅔ cup chopped cilantro
  • Cooked white or brown rice, for serving

Rich and Bold Flavors.

This aromatic barramundi curry dish is tremendously flavorful thanks to the tamarind, coconut, coriander, and fresh ginger. It’s a perfect dish to prepare when you’re craving for something new that is easy to make. Recipe, food styling and photography by Linda Schneider.

    1. Step 1In a small food processor or blender, puree all paste ingredients, adding water a few tablespoons at a time until smooth.
    2. Step 2Place a large shallow pan over medium heat. Add the oil and cook until it shimmers, then add the curry leaves, if using, and saute for about 1 minute until fragrant. Add the onion and saute for 3-4 minutes until translucent, then add the tomato and reduce the heat to medium. Continue cooking, stirring occasionally, until the tomato pieces begin to break down, then add the ginger and jalapeno if you like your curry spicy. Continue to cook for another two minutes until the scent of the ginger mellows.
    3. Step 3Pour the paste into the pan. Add a cup of water to the food processor/blender bowl to rinse out, then pour into the pan as well. Stir well and bring to a simmer for five minutes, then stir in the tamarind paste.
    4. Step 4Lay the fish into the pan and spoon a bit of the curry sauce over each piece. Cover the pan and reduce heat to low, cook fish for 5-7 minutes until its opaque. Remove the curry leaves.
    5. Step 5Serve the fish and curry sauce over rice garnished generously with fresh cilantro.