Barramundi Curry with Tomato Rice

Curry leaves have been found to reduce blood glucose levels effectively. They offer protection to insulin-producing cells of pancreas and prevent damage caused by free radicals. It is because of minerals like copper, iron, zinc and iron that curry leaves perform this function.

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    Red Onion 20.0 grams

    Red Onion

    Mustard Seeds 0.5 grams

    Mustard Seeds

    Turmeric 2.0 grams


    Aniseed 0.5 grams


    Madras Curry Powder 2.0 grams

    Madras Curry Powder

    Basmati Rice 50.0 grams

    Basmati Rice

    Coconut Milk 100.0 ml

    Coconut Milk

    Baby Aubergine 30.0 grams

    Baby Aubergine

    Tomato 40.0 grams


    Green Chili 2.0 grams

    Green Chili

    Ginger 10.0 grams


    Coriander 2.0 grams


    Curry Leaves 1.0 grams

    Curry Leaves

    Tamarind Paste 15.0 grams

    Tamarind Paste

    Barramundi Fillet 140.0 grams

    Barramundi Fillet

    • Time : 30.0 mins
    • |
    • Calories: 553.0 kcal
    • |
    • Protein : 10.0 g
    • |
    • Fat : 35.0 g
    • |
    • Carb. : 54.0 g
    : Your Kitchen Essentials
    Utensils: Pot | Pans x 2 |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Baby Aubergine: Cut 2 slits, so that they look like an ‘X’ but do not cut them all the way through
    - Coriander: chop it
    - Onion: peel and mince i.e. chop fine
    - Ginger: chop it fine or grate it to save time
    - Green Chili; leave it whole, split in half and take out the seeds
    - Tomato: cut into dices.
    - Rice: wash it under running water. Then soak the rice for about 15 minutes
    - Tamarind Paste: Dilute it some water, that makes it easier to mix into the sauce.
    : Start the Tomato Rice
    Heat some oil in a pot. Once the oil is hot enough, add half the mustard seeds. Allow to crackle to help release the flavour and get rid off any bitterness. Then add all the aniseed, half the onions. Sauté on a medium heat until the onion turns translucent then add the tomato and then the rice. Allow it cook for a minute then add the water. You need roughly 2ml of water for every 1g of rice. Touch of salt and let it cook on a gentle heat for about 15 minutes or until the rice is cooked and all the water is absorbed.
    : Pan fry the Fish and Make the Fish Curry
    Lightly season the fish with salt and pepper. Heat some oil in a pan. Once it is hot enough, pan fry the fish fillets. Just enough to colour the both sides. Remove and leave them aside.
    Heat some oil in the same pan, add the rest of the mustard seeds. Then add the onions, ginger and curry leaves. Sauté on a medium heat until the onion turns translucent, then add in the turmeric and half the Madras Curry powder. Cook for a minute before adding the coconut milk, tamarind paste and green chilies. Add the fish back to the curry and let the whole thing simmer for about 10 – 15 minutes.
    : Finish, Plate and Serve
    Heat some oil in a pan. Season the aubergines (inside and out) with salt, pepper and the madras curry powder. Once the oil is hot enough, pan roast them. Then add them to the fish curry and allow them to continue cooking with the fish for about 5 mins.
    Plate and Serve:
    Plate the tomato rice. Garnish with the fish curry with coriander and serve immediately.