Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 7.23 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 small lemon, juiced
- 1 1/2tablespoons hot madras curry powder
- 600grams skinless barramundi fillets
- 1tablespoons vegetable oil
- 1 red capsicum, deseeded, roughly chopped
- 2 cloves garlic, crushed
- ginger, cut into 3cm-piece, peeled, finely grated
- 1/2 bunch spring onions, thinly sliced
- 1tablespoons thyme leaves
- 400milliliter can light coconut milk
- 1/4 bunch coriander, sprigs picked
- 4 garlic chapattis, warmed
Description
Master an impressive curry with this aromatic Jamaican fish curry recipe that's ready to serve in 25 minutes.
Method
Step 1 of 4
Combine lemon juice and 1 tsp curry powder in a bowl. Add fish and turn to coat.
Step 2 of 4
Heat oil in a large, deep frying pan over medium heat. Cook capsicum, garlic, ginger and two-thirds of the onion, stirring, for 2 minutes or until fragrant. Add half the thyme and remaining curry powder, then cook, stirring, for 1 minute or until fragrant.
Step 3 of 4
Add coconut milk and fish, then bring to a simmer. Simmer, partially covered, for 8 minutes, turning fish halfway through cooking, or until sauce has thickened and fish is cooked through.
Step 4 of 4
Scatter over coriander, and remaining onion and thyme. Serve with chapattis.
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