Sri Lankan Barramundi Curry
A delicate fish curry infused with fresh turmeric, coconut, pandan and red chilli, served with snake beans and eggplant, fresh lime juice and coriander. We select fresh market barramundi which comes ready to place into the hot curry sauce, the fish cooks in minutes and stays beautifully fresh and tender. Served with freshly steamed Jasmine rice infused with kaffir lime and a crunchy eschallot sprinkle.
Ingredients
sri lankan curry sauce (Tomatoes, Crushed tomatoes, Onion, Coconut cream, Fish stock, Salfry oil, Lemon juice, Tamarind pulp, Curry powder, Garlic paste, Ginger paste, Palm sugar, Black mustard seeds, Turmeric powder, Kashmiri red chilli powder, Curry leaf, Fenugreek seeds), Barramundi, Curry Powder - for sri lankan prawn curry (Fennel seeds, Fenugreek seeds, Cinnamon quill, Cloves, Curry leaf, Coriander seed, Cumin seeds, Green cardamom, Black peppercorn, Kashmiri red chilli powder), Crisp Bag - Sri Lankan Curry (Fried eschalot, Red chilli, Curry leaf), Basmati Rice - For Sri Lankan Curry (Basmati rice, Onion, Butter, Vegetable oil, Lemon juice, Ginger, Garlic, Salt, Curry leaf, Cumin seeds, Cardamom, Bay leaves, Cinnamon quill).
Preparation and storage notes
CURRY INSTRUCTIONS: Pour curry sauce into pot and stir until boiling. Drop in fish, put saucepan lid on and simmer for 3-5 minutes. RICE INSTRUCTIONS: Warm rice in microwave or in oven. SERVE: Spoon warm curry over rice. Garnish with crispy eschallots.
Nutritional information
| Serving size: 1160g | Per serve | Per 100g |
|---|---|---|
| Energy | 5578.2kJ | 480.9kJ |
| 1333.2Cal | 114.9Cal | |
| Protein | 114.4g | 9.9g |
| Fat, total | 59.7g | 5.1g |
| • saturated | 21.2g | 1.8g |
| Carbohydrate | 63.4g | 5.5g |
| • sugars | 38g | 3.3g |
| Sodium | 1738.6mg | 149.9mg |