Southern Indian Barramundi Korma Curry
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Southern Indian Barramundi Korma Curry
Recipe by Louis Tikaram
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
3 tbs vegetable oil
½ red onion, thinly sliced
3 tbs Patak's Korma Curry Paste
1 tbs tomato paste
⅔ cup canned tomatoes
⅔ cup water
400 ml coconut milk
1 ¼ tsp Coles sea salt
1 tomato, cut into chunks
600 g barramundi, cut into large dice
¼ cup coriander leaves
Method
In a large pot over medium heat, heat the vegetable oil and cook the red onion for 3 minutes or until translucent.
Add Patak's Korma Curry Paste and cook for 1 minute to release its aroma. Increase the heat to medium-high, then stir in the tomato paste and canned tomatoes. Cook for 2 minutes.
Add water, coconut milk, and salt, stirring to combine. Bring to a simmer, then reduce the heat to low so the sauce bubbles gently. Add the fresh tomato and simmer for another 3 minutes, stirring occasionally. The sauce should thicken but will loosen again when the fish is added.
Add the barramundi to the pot, stir gently, and cook for 3–4 minutes or until the fish flakes easily.
Remove from heat and transfer to a serving bowl. Garnish with fresh coriander leaves.
