Barramundi Curry With Eggplant, Zucchini and Tomatoes
Serves: 3 Preparation Time: 20 Mins Level: Easy
Eggplant, cut into ½-inch rounds
Zucchini, cut into 1-inch cubes
Pre-heat oven to 200°C.
Season Barramundi collars with salt on all sides and marinade for 10 minutes.
Combine the Batu Lesung Panggang BBQ Marinade with the coconut milk and milk in a medium pot. Cook on low heat until you reach a low boil.
Add Barramundi collars, eggplant, zucchini and tomatoes into the curry. Arrange in a single layer if possible. Cover with a tight-fitting lid.
Simmer covered for 10 minutes. Remove the lid, stir the curry and continue simmering for another 15 minutes.
Arrange the curry into a warm serving dish and garnish with the coriander. Serve immediately with hot rice or flat bread.