Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Pea and ham soup

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Sour curry of barramundi


This South East Asian-style curry has a tangy sour flavour from tamarind and amchur, dried green mango powder. The use of a little stock makes it quite a light curry and the flavour of the fish really shines.

You'll need

1 onion, finely chopped 60 ml (¼ cup) vegetable oil 40 gm (¼ cup) finely grated fresh coconut 2 tsp amchur (see note) 2 sprigs fresh curry leaves, plus extra to serve 375 ml (1½ cup) fish or chicken stock, or water 1 small piece cassia bark 4 barramundi fillets (180gm each), skin on 2½ tbsp tamarind extract (see note), or to taste For seasoning: lime juice, plus extra wedges to serve To serve: small green chillies and steamed basmati or long-grain rice   Spice paste 1 tsp each coriander and cumin seeds ½ tsp each fennel seeds and fenugreek seeds ¼ tsp each black peppercorns, cloves and cardamom seeds 35 gm ginger, coarsely chopped 10 gm fresh turmeric, coarsely chopped 2 garlic cloves, coarsely chopped 1 lemongrass, white part only, finely chopped 1 tsp each paprika and ground Kashmiri chilli (see note)

Method

  • 01
  • For spice paste, dry-roast whole spices until fragrant (1-2 minutes). Cool briefly, then pound with a mortar and pestle until finely ground, add remaining ingredients and a pinch of salt, and pound to a smooth paste.
  • 02
  • Sauté onion in oil in a wok over high heat until tender and starting to caramelise (8-10 minutes). Add spice paste and stir until fragrant and toasted (1-2 minutes). Add coconut, amchur and curry leaves, stir to combine, then add stock and cassia bark, and season well with salt. Bring to the boil, add fish, reduce heat to low and simmer, turning occasionally, until fish flakes easily (4-6 minutes). Season to taste with tamarind, lime and salt, and serve with rice, chillies and lime wedges.

Note Tamarind extract is best made fresh. To make 80ml extract, combine 1 tbsp tamarind pulp with 100ml hot water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve. Amchur and ground Kashmiri chilli are available from Indian grocers and online from herbies.com.au.


At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Off-dry fragrant riesling.

Featured in

Jul 2015

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×