Recipe: The tangy barramundi curry made with green mango that Australia’s Spice Queen swears by

Tanya Carneiro is a culinary educator, local event presenter, and founder of Heavenly Morsel Australia, who is also known as Australia’s Spice Queen. She says her barramundi and green mango curry recipe is perfect for beginners and a great one for the warmer months.

Green mango fish curry

Cooking time: 20 minutes

Serves: 4

Ingredients

• 500g white fish (barramundi) cut into large 10cm pieces
• Olive oil for shallow frying
• 1 tsp turmeric, ground
• 400ml full-fat coconut milk
• 1 green mango, finely sliced (Nam Doc variety)
• 15 fresh curry leaves
• 2 French shallots, finely sliced
• ½ green chilli, sliced julienne
• ¼ tsp turmeric, ground
• 1 tsp salt

Tempering

• 1 tbsp light olive oil
• ½ tsp black mustard seeds
• ⅓ green chilli, finely sliced
• 10 curry leaves

Method

1. Dust the fish pieces in ground turmeric and a pinch of salt. Coat evenly all over.
2. In a chef’s pan or wide pot, add the coconut milk, green chilli, green mango, curry leaves, sliced shallots, ¼ tsp turmeric and 1 tsp salt. Poach on low heat for about 15 minutes until the mango is soft. Turn off the heat.
3. Use a potato masher on most of the gravy, leaving a few mango slices intact.
4. In a large frying pan, add enough oil so the fish sits about 3mm deep. Once the oil is hot, cook the fish until golden and crisp, with about 3mm of crust on each side. Remove and drain on paper towel. Reserve about 2 tbsp of the turmeric oil.
5. Add the fried fish and reserved oil to the gravy. Poach gently for five minutes. Taste and adjust salt if needed.
6. Heat one tablespoon of oil in a small frying pan. Add the green chilli, mustard seeds and curry leaves. Sizzle for 10 seconds, then immediately pour over the fish curry.
7. Serve with perfectly cooked rice.

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