Barramundi moolie

RECIPE BY JIMMY SHU FROM HANUMAN RESTAURANTS, DARWIN AND ALICE SPRINGS

SERVES 2

4 tablespoons vegetable oil

2 curry leaf sprigs, picked

300 g (10½ oz) barramundi fillets, cut into 5 cm (2 inch) cubes

¼ red onion, sliced

3 garlic cloves, chopped

4 red bird’s eye chillies, bruised

½ tomato, diced

½ teaspoon ground turmeric

400 ml (14½ fl oz) coconut cream

Heat 3 tablespoons of the oil over medium–high heat in a wok, add half the curry leaves (be careful as the oil might spit) and cook briefly until crisp. Remove with a slotted spoon and set aside. Discard the oil.

Season the barramundi fillets with a pinch of salt, then set aside. Heat the rest of the oil in the wok over medium heat and stir-fry the onion until it softens and the ends start to colour. Add the garlic and continue to stir fry or cook for another 3 minutes. Add the chillies, remaining uncooked curry leaves and tomato. Cook for 1–2 minutes or until the tomato has softened, then add the turmeric, coconut cream and 100 ml (3½ fl oz) water.

Bring to the boil and simmer for 5 minutes, add ½ teaspoon salt and taste to check for seasoning. Gently add the barramundi to the liquid and poach for 7 minutes. Serve immediately with the fried curry leaves.