Skip to main content

Featured

Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. Last year - 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

Barramundi Fish Curry



If you've read my blog before you know I rarely cook fish in sauce, but Kishore enjoys it and every once in awhile I'll give in. I mean how can I say no to a recipe request a few days before his birthday!? So off to the HK mart, where the fishmonger showed me some beautiful fresh Barramundi which I planned to use in a nice easy curry.
Barramundi also known as Asian Sea Bass, is a dense meaty fish with a sweet, buttery flavor and quite a few bones. Not wanting to overpower the lovely flavor of this fish, I decided on
a lightly spiced curry to complement it.

This dish has just the right amount of garlic, ginger, and heat which compliments the flaky, sweet Barramundi perfectly.

Here's my recipe for Barramundi Fish Curry:
Serves 4-6

Ingredients:

2 lbs Barramundi cut into steaks
1 Red Onion chopped
1 cup Tomatoes chopped
1 Tblsp Ginger-Garlic Paste
1 tsp Red Chili Powder
1 tsp Turmeric
1 tsp Salt
2 Green Chilies, chopped
1 cup of water
Handful of Fresh Cilantro Chopped



Directions:

1. Cut the fish and marinate in a mix of salt, red chili powder, and turmeric for 20 minutes.



2. Place tomatoes, onions, ginger garlic paste, and green chilies in a food processor and pulse till it becomes a thick paste.



3. Heat oil in a frying pan and lightly brown the marinaded fish on either side. Drain on paper towels and reserve for later. Add the tomato onion paste to the pan and cook till fragrant for about 5 minutes. Then add the cooked fish back to the pan, the water, and half the cilantro, stir gently and simmer covered for 5-10 minutes. Uncover and cook another 5 minutes till it reduces and thickens.


4. Add in the rest of the cilantro before serving. Serve with Rice.

Enjoy!



Comments

  1. When does the garlic-ginger paste get added? I assume in the tomato-onion-pepper puree step due to the pictures.

    ReplyDelete
    Replies
    1. Thank you, I've corrected this. Yes, add the garlic-ginger with the tomatoes to puree.

      Delete

Post a Comment

Popular Posts