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Rangamati Barramundi Curry
Recipe by Kishwar Chowdhury
Try this hot and spicy rangamati barramundi curry!
- Steps
- Ingredients
Ingredients
Marinated Barramundi
Curry Base
Fish Curry Powder
Rangamati Curry
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Steps
- For the Marinated Barramundi, place the spices, salt and 2 teaspoons water into a bowl and mix together. Add the barramundi wings and cutlets and rub with marinade. Set aside for 10-15 minutes.
- Heat oil in a large frypan over high heat. Add the Barramundi cutlets and wings until lightly charred. Remove from the pan and set aside.
- For the Curry Base, place ingredients into a food processor and process to a paste. Set aside.
- For the Fish Curry Powder, place spices into a frypan over low heat. Toast until fragrant. Transfer to a mortar and once cool grind to a coarse powder.
- For the Rangamati Curry, place a wok over medium heat. Add oil and when hot, add onion and cook until starting to soften.
- Add the Curry Base and sambal oelek and fry, stirring constantly to avoid burning.
- Add turmeric, chilli powder and barramundi wings and cook until spice are toasted and fragrant.
- Add 500ml water and simmer for 10 minutes. Season with salt to taste. Add the cutlets, tomatoes and 2 tsp Fish Curry Powder and simmer with lid on for 6-8 minutes. Add the chillies and remove from the heat. Season to taste.
- To serve, place barramundi cutlets, tomatoes and broth in shallow serving bowls. Sprinkle with some Fish Curry Powder. Finish with coriander, Thai basil and red chillies. Serve with plain Basmati rice and lime wedges. Serve with steamed rice.
