Smoked Chilli Barramundi Curry
Serves 4
Ingredients
- 800 g skinless barramundi fillets, pin-boned
- 80 ml Glasseye Creek Smoked Chilli Sauce
- 1 x 400 ml can coconut milk
- 25 g fresh ginger, grated
- 1 x 400 g can crushed tomatoes
- 300 g jasmine rice
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 large onion, diced
- 3 garlic cloves, crushed
- 500 ml reduced-salt stock
Method
1. Pat the meat dry, season and brown it in batches in the oil over medium-high heat. Transfer to a slow cooker or heavy casserole.
2. Cook the onion, garlic and dry spices for 4-5 minutes. Add the tomatoes or coconut milk, stock and the Glasseye Creek sauce; scrape up the browned bits.
3. Pour over the meat and add the firm vegetables or pulses. Cover and cook on LOW for 7-8 hours, or in a 150°C oven for 3-3 1/2 hours, until fork-tender.
4. Remove excess fat, adjust the seasoning and reduce the sauce uncovered if it is thin. Add delicate herbs, fruit or greens only for the final 10 minutes.
5. Serve with the listed rice, couscous, pasta, polenta or bread.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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