To make the curry paste, use a mortar and pestle or small food processor to grind the lemongrass, chilli, ginger and garlic with a pinch of salt. Serve in bowls with steamed rice. Season the fish with a little salt and set aside. Heat oil in a large saucepan and stir-fry the onion, lemongrass, chillies, curry leaves and ginger over a medium heat, until the onions are soft. Finish by tearing up coriander and sprinkling on top. Exclusive TV sneak peeks, recipes and competitions, Barramundi meen moilee (Ella Rubeli / Jimmy Shu's Taste of the Territory), Source: Ella Rubeli / Jimmy Shu's Taste of the Territory, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. Bring to a simmer and add the fish sauce, honey and lemon juice. SBS acknowledges the traditional owners of country throughout Australia. SBS acknowledges the traditional owners of country throughout Australia. Lift the lid and add the barramundi fillets. Add the coconut cream and turmeric. If the mixture is too thick, thin with a little water. Heat oil in a large saucepan and stir-fry the onion, lemongrass, chillies, curry leaves and ginger over a medium heat, until the onions are soft. | All eggs are 55-60 g, unless specified. | All herbs are fresh (unless specified) and cups are lightly packed. Explore a Taste of the Territory with Jimmy Shu on SBS Food and On Demand. Add the tomato and cook for about 5 minutes. With a good hit of ginger and turmeric, this one takes its cues from Southeast Asia, and has medicinal properties to boot. Cook the eschalot for 3–5 minutes or until golden brown. Finish off by combining with the coriander stalks. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Maggie’s salt water farmed Barra has a very similar texture and the saltiness is complimented perfectly with the sweet tang of a lemon confit and the warmth of ginger. Barramundi is perfectly paired with tropical ingredients in this fragrant coconut cream curry. Gently add the fish pieces and poach in the coconut broth for just 6 minutes, until cooked through. Add the oil to thin it out and help it come together. 1. Add the coconut and cook for a further 1–2 minutes or until you achieve a nutty aroma. (Surfing the Menu by Dan Churchill and Hayden Quinn; published by Simon & Schuster Australia), Exclusive TV sneak peeks, recipes and competitions, green beans, trimmed and sliced on an angle, lemongrass stalk, white part only, finely chopped, urfing the Menu by Dan Churchill and Hayden Quinn (, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. Garnish with fresh curry leaves and serve immediately with basmati rice. | All herbs are fresh (unless specified) and cups are lightly packed. Add salt and sugar, then taste to check the seasoning. 1. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Recipe and images from Surfing the Menu by Dan Churchill and Hayden Quinn (Simon & Schuster Australia - $49.99). 3. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Add the shrimp paste and continue to grind until combined. https://www.sbs.com.au/food/recipes/barramundi-coconut-curry Season the fish with a little salt and set aside. | All eggs are 55-60 g, unless specified. https://www.thebetterfish.com/recipe/indian-barramundi-curry •To ensure the best flavour, smell dry spices before using to make sure they are fragrant. 2. Sprinkle in the green beans, cover and cook for 2 minutes. Simon’s Estuarine Barra is one of the few fish that has the flavour and the texture to stand up to a long cook and to stand its ground in his spicy, rich Indian curry. | All vegetables are medium size and peeled, unless specified. Available now where books are sold. Stir in the curry paste for 2 minutes, or until fragrant, before adding turmeric, coconut milk and stock. Making your own curry paste from scratch isn't as tough as it sounds, and goes a long way in the flavour stakes. Heat the oil in a deep frying pan over medium-high heat. A traditional South Indian dish, it is also cooked in Sri Lanka, where it is known as ‘kiri maalu’, or ‘milk fish’. | All vegetables are medium size and peeled, unless specified. Bring to the boil and lower the heat. Reduce the heat to medium and cook, covered, for 6–8 minutes, adding the choy sum for the last 3 minutes of cooking. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. 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