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 fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Off-dry fragrant riesling.

Featured in

Jul 2015

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche

recipes

Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

recipes

Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin

recipes

conversion tool

 
get the latest news

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

×