Ingredients
- 80g fresh galangal, peeled and roughly chopped
- 80g fresh turmeric, peeled and roughly chopped
- 10 cloves garlic, peeled
- 100g bottle fresh sliced lemongrass, drained
- 5 eschalots, peeled and chopped
- 3 desert spoons shrimp paste
- 2 teaspoons Sambal Oelek (optional)
- 1 eggplant cut into short wedges
- 1 small cauliflower cut into small florets
- 800g barramundi fillets, skin on, dried with kitchen paper and seasoned with salt and pepper
- 5 tablespoons macadamia oil (or other neutral oil)
- 300ml pure coconut cream
- 300ml chicken stock
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar
- 6 kaffir lime leaves roughly chopped
- 400ml coconut milk
- 3 kaffir lime leaves finely shredded
- 2 limes cut into wedges
- 1 desert spoon nigella seeds
Method
- To make curry paste, blend galangal, turmeric, garlic, lemongrass, eschalots, shrimp paste and optional sambal oelek (for a more fiery version). You will use 4 tablespoons for this recipe. The remainder can be frozen.
- To make the curry sauce, cook coconut cream in a medium saucepan for around 10 minutes, until it splits. Stir in curry paste and cook another 10 minutes. Add chicken stock, fish sauce, palm sugar and first portion of kaffir lime leaves then simmer for 10 minutes. Add coconut milk and bring back to simmer.
- While the curry sauce is cooking, heat 2 tablespoons oil in large frying pan. Fry eggplant until soft and browned. Set aside.
- Add 2 tablespoons oil to pan and fry cauliflower until browned and just soft. Set aside.
- Add 1 tablespoon oil to pan and heat to medium high. Add barramundi skin side down, pressing with a spatula to ensure that the skin has even contact with the oil. Cook 2 minutes then turn down heat to low and cook another 2 minutes. Turn barramundi over to finish cooking. This will only take a minute or two, depending on the thickness of the fish.
- Spoon cooked eggplant and cauliflower into simmering curry sauce to warm briefly then spoon into serving bowl. Top with cooked barramundi and squeeze over juice of 1 lime. Garnish with shredded kaffir lime leaves, remaining lime wedges and nigella seeds.
- Serve with steamed jasmine rice.
Product used in recipe
- Squid Brand - Fish Sauce
- Valcom - Lemon Grass
- Valcom - Coconut Cream
- Valcom - Coconut Milk