Spicy Sri Lankan Barramundi Curry

Nutrition per serve

Ingredients

• 1clove garlic
• 100g kale
• 150g basmati rice
• 10g Sri Lankan curry powder
• 400g diced tomatoes
• 2pcs barramundi fillets
• 20g shredded coconut
• 2g chilli flakes
• 130g natural yoghurt
• 23ml neutral-flavoured oil
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 180C, fan-forced. Line an oven tray with baking paper. Crush or finely chop the garlic. Tear the kale leaves into small pieces, discarding the stems.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Start curry
   Meanwhile, heat 1 tbs oil in a medium deep frypan over medium-high heat. Cook the garlic and curry powder, stirring, for 1 min or until fragrant. Add the tomatoes, 1 tsp sugar and 125ml (½ cup) water, season with salt and pepper and stir until combined.
4. Step 4 — Add fish to curry
   Bring the curry to a simmer over high heat. Reduce the heat to medium and cook, covered, for 5 mins. Cook, uncovered, for a further 5-7 mins until the sauce is slightly reduced. Add the fish, skin-side up, and cook, covered, for 6-7 mins until the fish is just cooked through. Remove from the heat.
5. Step 5 — Roast kale
   While the curry is cooking, put the kale, coconut and ¼ tsp chilli flakes* in a large bowl. Drizzle with 2 tsp oil, season with salt and pepper and massage for 1 min or until the kale is softened and slightly darkened. Spread over the lined tray and roast for 8-10 mins until lightly charred and crisp.
6. Step 6 — Get ready to serve
   Using tongs, carefully peel the skin from the fish, then flake the fish into large chunks. Taste the curry, then season with salt and pepper. Fluff the rice with a fork. Divide the rice, curry and kale chips among bowls. Serve with the yoghurt.

Allergens

Sulphites, Fish, Milk