![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudEE0G_dECqklitcsvslDXK4d0O4cPKtibIzkgIs_NDLdm8V6YFulA3TYxfkwbkdovQnF210lLNx3d2P0twwb4-Ery1pGLb-Bu8hdhB3-7VzUVG7fFY-q-JsMx3P7S1ZTkrdVUFpmp_tW/s400/warnsign_eu.gif)
Barramundi from Australia/Vietnam
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiED0JW8MwiPV5pZZf06GTGtwQoI-xQv2fCBKfsqdXnRrs250q0XHLk3oRYbXvSz5IK5uc-UCUzwQ5aJOrmDvyWBvzgjHANU5bCOfJfz0Dac1vpAEyUpX4PJ3h3AqORCXdQmXSgpIU5JyKO/s400/warnsign_ok.gif)
Barramundi from U.S.
Meanwhile I doubt that I am going to be able to empty my freezer in the 2 weeks I gave myself, but who knows. I found a pack of barramundi fillet, I guess I bought it somewhen last year or even earlier, so I have no idea where it came from, but I hope not from Australia or Vietnam. I do not want to write about the overfishing problem again, but frankly I am totally shocked that stores still sell tuna, on the other side they only sell what people buy... Now back to the dish I want to share today. I served the barramundi with curry sauce, mango and my new favourite rice the aromatic Joha.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nLrWVGBoWvFvIGwGQOwa2g9f501P6I-F8xVFQgIMbXMUCGPcODCbLXx4xrsfQmHtANDz_MfDaFoTzlC1maANI3iL5aNT-ua_rlbZ9Vpm_380c4KgudXJrUgtpvgJCvV9wwG-XgpuF2E/s400/fishcurry2.jpg)
Ingredients:
1 onion
1 garlic clove
1 piece of fresh ginger
1 apple or half a mango
1 chili (or more if you like it very hot)
1 tablespoon oil
2 tablespoon ground coriander
1/2 teaspoon tumeric powder
1 star anise
1 teaspoon ground fenugreek seeds
1/2 teaspoon mustard seeds
200 ml coconut milk
500 ml beef stock
salt
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Chop onion, apple or mango, grate ginger and garlic. Heat oil and stew the mentioned ingredients for about 2 minutes. Add spices and sliced chilli and fry for another minute. Pour coocnut milk and stock over it and cook for about 10-15 minutes. Sieve and cook for some more minutes if needed, season with salt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvRhChhNonKr9X1Xf6Bq_-EsOF9O80Vs4Lxz_QGcGr7F1pk156tuAqzF7kC-S128Q_P6Vpnom95_so3K0wser1uZle_MY3YT_nDOy4gDaOiXsVfwnxiNcp1zjHvvXojJLaOS7FOrRF9o/s400/fishcurry3.jpg)
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