Palak-Style Barramundi

Cook Time 30 minutes

Servings 4-6

Ingredients

300g spinach, blanched for 30 seconds, iced and lightly squeezed

2 tbsp ghee

1 onion, finely chopped

1 long green chilli, finely chopped

2 garlic cloves, minced

2 cm ginger, sliced

½ tsp cumin seeds

2 whole cloves

½ tsp chilli powder

¼ tsp turmeric

1 tsp garam masala

400ml coconut cream, plus extra to garnish

800g barramundi, skinless and cut into chunks

Basmati rice, to serve

Papadums, to serve

Squeeze lime

Method

In a saute pan over a medium heat, fry the onions, green chilli, garlic and ginger in ghee until lightly golden and translucent for 6 - 8 minutes. Add in the spices and continue to cook out for 5 minutes until aromatic.

In a blender (or using a stick blender), add in spinach, onion mixture and ½ cup cold water. Blitz on high until smooth.

Using the same saute pan on medium heat, add in coconut cream and ¾ cup water. Bring to a gentle boil and add barramundi fillets. Gently cook with the lid on until the fish is almost cooked (5 - 8 minutes). Stir in the spiced spinach puree mixture and cook for a further 5 minutes. Season with a squeeze of lime juice and check seasoning.

Serve palak-style barramundi with basmati rice and papadums.