This vibrant Sri Lankan-inspired curry features fresh fillets, such as barramundi gently simmered in a rich coconut cream sauce infused with an aromatic homemade curry paste.
Fresh ingredients like lemongrass, curry leaves, and pandan leaf come together for a dish bursting with flavor. The use of coconut oil and a blend of spices offer depth and fragrance, while a squeeze of lime at the end brightens the dish. This quick curry is ideal for a flavorful weeknight meal and pairs perfectly with freshly steamed basmati or jasmine rice.
Ingredients 21
Curry Paste
Curry
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Method 8
Season the with salt and .
Blend the , , , , , , , , , and with a little bit of water to make a smooth curry paste.
Heat 3 tbsp on medium heat. Add , and once they start popping, add . After a few seconds, add the prepared curry paste.
Cook the for 3-4 minutes, stirring occasionally to avoid burning. Add some water if it starts to burn.
Add , salt to taste, and to the pan. Stir continuously until it starts to simmer, then add the .
Simmer for about 3 minutes, then add the , and cinnamon stick.
Simmer for another 7 minutes, making sure not to let the separate or the break.
Turn off the heat, squeeze in the juice, and serve with steamed rice.
Nipcooks's tips
Always ensure the fish is at room temperature before you cook. Allow it to come up to temperature always.
This recipe also works with other fish like salmon, basa, and snapper.
Notes
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