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Heat oil in a large saucepan and stir-fry the onion, lemongrass, chillies, curry leaves and ginger over a medium heat, until the onions are soft. 3. Explore a Taste of the Territory with Jimmy Shu on SBS Food and On Demand. Exclusive TV sneak peeks, recipes and competitions, Barramundi meen moilee (Ella Rubeli / Jimmy Shu's Taste of the Territory), Source: Ella Rubeli / Jimmy Shu's Taste of the Territory, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. Recipe and images from Surfing the Menu by Dan Churchill and Hayden Quinn (Simon & Schuster Australia - $49.99). •To ensure the best flavour, smell dry spices before using to make sure they are fragrant. Finish by tearing up coriander and sprinkling on top. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Season the fish with a little salt and set aside. 1. Available now where books are sold. Making your own curry paste from scratch isn't as tough as it sounds, and goes a long way in the flavour stakes. (Surfing the Menu by Dan Churchill and Hayden Quinn; published by Simon & Schuster Australia), Exclusive TV sneak peeks, recipes and competitions, green beans, trimmed and sliced on an angle, lemongrass stalk, white part only, finely chopped, urfing the Menu by Dan Churchill and Hayden Quinn (, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples. Add the oil to thin it out and help it come together. Add the shrimp paste and continue to grind until combined. Cook the eschalot for 3–5 minutes or until golden brown. | All vegetables are medium size and peeled, unless specified. With a good hit of ginger and turmeric, this one takes its cues from Southeast Asia, and has medicinal properties to boot. To make the curry paste, use a mortar and pestle or small food processor to grind the lemongrass, chilli, ginger and garlic with a pinch of salt. SBS acknowledges the traditional owners of country throughout Australia. Garnish with fresh curry leaves and serve immediately with basmati rice. Bring to a simmer and add the fish sauce, honey and lemon juice. https://www.sbs.com.au/food/recipes/barramundi-coconut-curry Barramundi is perfectly paired with tropical ingredients in this fragrant coconut cream curry. Add the coconut cream and turmeric. Simon’s Estuarine Barra is one of the few fish that has the flavour and the texture to stand up to a long cook and to stand its ground in his spicy, rich Indian curry. Gently add the fish pieces and poach in the coconut broth for just 6 minutes, until cooked through. Lift the lid and add the barramundi fillets. https://www.thebetterfish.com/recipe/indian-barramundi-curry Add the tomato and cook for about 5 minutes. Serve in bowls with steamed rice. A traditional South Indian dish, it is also cooked in Sri Lanka, where it is known as ‘kiri maalu’, or ‘milk fish’. | All eggs are 55-60 g, unless specified. Add salt and sugar, then taste to check the seasoning. If the mixture is too thick, thin with a little water. Heat the oil in a deep frying pan over medium-high heat. Season the fish with a little salt and set aside. Heat oil in a large saucepan and stir-fry the onion, lemongrass, chillies, curry leaves and ginger over a medium heat, until the onions are soft. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. Maggie’s salt water farmed Barra has a very similar texture and the saltiness is complimented perfectly with the sweet tang of a lemon confit and the warmth of ginger. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Stir in the curry paste for 2 minutes, or until fragrant, before adding turmeric, coconut milk and stock. SBS acknowledges the traditional owners of country throughout Australia. Finish off by combining with the coriander stalks. | All eggs are 55-60 g, unless specified. Add the coconut and cook for a further 1–2 minutes or until you achieve a nutty aroma. 2. Sprinkle in the green beans, cover and cook for 2 minutes. Reduce the heat to medium and cook, covered, for 6–8 minutes, adding the choy sum for the last 3 minutes of cooking. 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