Southern Coconut Curry of Barramundi

By sarah_carroll

Ingredients

• 1 t grated palm sugar, plus extra pinch
• 1 lemongrass stem, pale part bruised
• 6-8 thin slices galangal
• 2-3 kaffir lime leaves
• 200 g barra, roughly chopped
• 2 t fish sauce
• 300 ml coconut cream, plus extra to serve
• juice of 1 lime
• Curry paste
• 3 dried long red chillies, seeds removed
• 2 small dried red chillies,
• 3 small red chillies
• 1 cm piece peeled galangal, thinly sliced
• 2 T finely chopped lemongrass
• 1 garlic clove
• 1 cm piece fresh turmeric, peeled thinly sliced
• 1 T wild ginger
• 1 T shrimp paste

Details

Servings 4

Preparation

Step 1

Paste:
Soak chilies in water for 10 minutes or until softened slightly. Squeeze to remove excess liquid, then chop. Place soaked chilies in a mortar and pestle with the remaining ingredients and pound to a fine paste.

Place pinch of palm sugar, lemongrass, galangal, lime leaves, pinch of salt and 1/2 c water in pan. Boil over med high heat. Add fish and simmer rapidly for 3-5 minutes, stirring to gently break up fish, until cooked. Stir in fish sauce and 1 c coconut cream, then simmer 2-3 minutes.
Work in 1 T curry paste, reduce heat to low and simmer for a further 2-3 minutes. Check the seasoning, adding lime juice, a little more palm sugar and remaining coconut cream TT. Simmer for a further 3-5 minutes until, rich, creamy and slightly dry. Remove from heat, cover and set aside to rest for at least 20 minutes to help flavours develop.
Check seasoning. Stir in shredded lime leaves and chilli if using. Serve garnished with 1T coconut cream and any remaining lime leaves. Serve with rice.