Fijian Fish Curry

For the basmati rice: wash thoroughly until water is clear and add to a small heavy based pot with a lid. Add water until it covers rice and measure using the first crease mark on your middle finger. Cook on a medium heat until water begins to reduce; once water has evaporated, turn down to low and place a tea towel over the pot with the lid on. After 5 minutes check rice to ensure the last of the water has evaporated, turn the flame off and leave towel and lid on until ready to serve.

Preheat oven to 180C.

Toast off the whole spices in a dry frying pan and then grind down in a mortar and pestle or spice grinder and set aside ready for the curry sauce.

Dust the barramundi fillets in curry powder and salt and shallow fry them for about 7 minutes skin-side in a frying pan to crisp up the skin, then flip for 3 minutes and rest for 2-3 minutes. Set aside to rest.

In a chopper, blend peeled and chopped onion, garlic, coriander root and stalks, and the chopped chillies.

In a medium size wide pot add oil, when slightly hot add a pinch of sea salt, then add curry leaves and your ground garlic/onion/coriander mixture.

Once the onion mixture has changed colour, add your ground spices, 2-3 tbsp of curry powder and a drizzle of olive oil or water.

Once this is cooked through, add your Ayam Coconut Cream Lite and Coconut Milk Lite, the rest of your curry powder and turn the heat down, add a little water to each can (about a third each) and add to the pot. Let this simmer for about 5 minutes before adding salt. Once it begins to bubble, turn the heat down low.

Cook for another 5-8 minutes then add a sprinkle of chopped coriander, a squeeze of lemon and let it rest in the pot ready for plating.

For the fresh chutney: seed the tomato and cucumber and dice into medium size pieces, dice the onion and mix all ingredients in a bowl. Chop up chilli and coriander leaves and add to tomato, cucumber and onion mixture. Season with salt, add lemon juice, vinegar, and taste. Ensure the flavours are balanced.

To assemble: fluff the rice up, cut some lemon wedges and have some coriander leaves ready for dressing. Place the barramundi fillet into a bowl or shallow plate before adding the curry sauce over the barramundi and squeeze a dash of lemon juice into the sauce. Add the rice into a little bowl, and the fresh chutney into a side dish. Garnish with some coriander leaves and add some lemon wedges for serving.