Tuesday, 25 October 2011

Barramundi and Pepper Curry

This is roughly based on a taste.com.au recipe, but with red pepper (capsicum, as they call it here) substituted for the chick peas. Personally I would cut them a lot smaller than the SO did, but he was cooking while I was out exercising, so I can't complain :)


  • a fresh long red chilli, deseeded, coarsely chopped
  • a stem lemon grass, white part only, finely chopped
  • 1small white onion, peeled, chopped
  • 1 garlic clove
  • 1 thumb fresh ginger
  • 2 tsp chopped fresh coriander root
  • 1 red pepper (capsicum), deseeded and cut into small pieces
  • 1 tin of coconut milk
  • 125ml chicken stock
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 300g barramundi fillets, cut into large pieces
  • a handful of frozen peas

Blend the chilli, lemongrass, onion, garlic, ginger and coriander roots in a blender until minced. Fry paste in a wok over medium heat for 1 minute, then add the diced red pepper and fry, stirring, for another 2-3 minutes. Add the stock, fish sauce and sugar and cook, stirring occasionally, for another couple of minutes. Add fish and cook for 2-3 minutes or until flesh flakes easily when tested with a fork. Add chickpeas and frozen peas and heat through; serve with plain rice.

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