Prep Time: 25 minutes
Cook Time: 35 minutes
Serves: 4
Hello, food lovers! Today, I’m bringing you an incredible Coconut Fish Curry recipe that’s bursting with flavors and perfect for a cozy dinner. This dish is a fantastic fusion of fragrant spices, creamy coconut milk, and tender barramundi, creating a meal that’s both comforting and exciting. Let’s get started!
Ingredients
For the Curry:
- 1 tablespoon chilli flakes
- 1 tablespoon Korean chilli flakes
- 2 red chillies
- 3 garlic cloves
- 2 French shallots, peeled
- 70g fresh ginger, peeled and roughly chopped
- 2 lemongrass stalks, white part only, bruised and roughly chopped
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 heaped teaspoon shrimp paste
- Light-flavoured oil
- 60g palm sugar, crumbled or grated
- 3 tablespoons tamarind purée
- 400ml coconut milk
- 10 makrut lime leaves
- 1kg barramundi fillet, cut into bite-sized pieces
To Serve:
- 1 cucumber, sliced into thin ribbons
- 50g fresh ginger, peeled and finely chopped
- 1 small handful holy basil
- 1 small handful coriander
- 1 bunch gai larn (Chinese broccoli), stalks removed, blanched
- 1 tablespoon sambal ranggup ikan bilis
- 1 lemon, cut into wedges
- Steamed brown rice
Method
Step 1: Make the Curry Paste
Start by blending the aromatics, spices, and shrimp paste with a little oil to make a smooth curry paste. This mix is going to pack a punch of flavor that you’ll love.
Step 2: Cook the Curry Paste
Heat a little more oil in a large heavy-based pan and cook the paste over low heat for 6–8 minutes until it starts to deepen in color. Add the palm sugar and cook until it’s fully dissolved. Then, add the tamarind purée and cook for another 3–5 minutes. Your kitchen should smell amazing by now!
Step 3: Simmer the Sauce
Pour in the coconut milk and 600ml of water, then toss in the lime leaves. Let the sauce simmer for 20–30 minutes until it has deepened in flavor and color. This is where all those wonderful ingredients meld together into a rich, creamy sauce.
Step 4: Cook the Fish
Add the barramundi pieces to the sauce and heat through for 5–6 minutes until the fish is cooked. The fish will absorb all those wonderful flavors, becoming tender and delicious.
Step 5: Prepare the Salad
While the curry is finishing up, toss together the cucumber, ginger, holy basil, and coriander to make a fresh, vibrant salad. This will add a nice crunch and freshness to your dish.
Step 6: Serve and Enjoy!
Arrange the blanched gai larn in 4 bowls. Spoon the curry over the top, then garnish with the cucumber salad. Add a spoonful of sambal ranggup ikan bilis, a lemon wedge, and serve with steamed brown rice.
Final Thoughts
There you have it – a delicious Coconut Fish Curry that’s sure to impress your family and friends. The combination of spicy, tangy, and creamy flavors will transport you to a tropical paradise with every bite. Enjoy this meal with loved ones and savor the incredible taste of homemade goodness. Happy cooking!
