Nilgiri Masala Barramundi

Serves 4
Preparation Time 60 Mins
Level Easy
800 gKühlbarra Barramundi Fillet
1 tspFennel Seeds
3 nosGreen Chilli; Slit Lengthwise
HandfulCurry Leaves
2 tspVegetable Oil
2 tspCoriander Powder
2 tbspGinger-Garlic Paste
1 cupCoriander Leaves; Chopped
1 cupMint Leaves; Chopped
50 gSpinach; Blanched
1/2 cupCoconut; Grated
1 tbspGaram Masala
2 tspLemon Juice
For Kokum Sauce
50 gKokum
5 gCumin Seeds
20 gCoconut Milk
For Tomato Chutney
200 gTomato; Blanched & Diced
15 mlOlive Oil
2 gCurry Leaves
2 gMustard Seeds
2.5 gGreen Chilli; Chopped
1 nosDried Whole Red Chilli
30 g Chopped Onion
30 mlTamarind Water
5 mlLemon
For Quinoa Pulao
200 gQuinoa
50 gCarrot
50 gBeans
2 gCumin Seeds
2 g Tumeric Powder
10 gCoriander Leaves
  1. Grind together fennel seeds, green chillies, curry leaves, ginger-garlic, coriander leaves, mint leaves, spinach and coconut.
  2. Mix the fish with green masala paste, coriander and garam masala powder.
  3. Heat oil in a pan and sear the fish. Then put in the oven for 5 - 7 minutes.

For Kokum Sauce

  1. Boil the kokum in the water, strain.
  2. Put cumin seed and strained kokum water into a little bit of heated oil. Then add coconut milk.

For Tomato Chutney

  1. Cut tomatoes into dices and keep aside.
  2. Heat oil in a pan. Once hot, add curry leaves, mustard seed and sauté for a few minutes, then add diced tomatoes, chopped onions, green chilli and whole red chilli. Cook till onions are soft.
  3. Finish with tamarind water, lemon juice and season to taste.

For Quinoa Pulao

  1. Heat oil in pan, put cumin seed, sauté and cook all vegetables.
  2. Add tumeric powder, sauté for a few seconds, and then add water before removing it from heat.
  3. Cling wrap quinoa for 20 minutes.

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