Spiced Barramundi with Tomato-chilli Pickle

 

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.

What you will need

60 ml (¼ cup) vegetable oil

½ tsp chilli powder

6 barramundi fillets (100gm each), skin-on

150 gm (½ cup) thick plain yoghurt

Fried curry leaves, to serve

Tomato-chilli pickle

60 ml (¼ cup) malt vinegar

2 tsp brown mustard seeds

5 garlic cloves, finely chopped

4 small red chillies, finely chopped

1 tbsp finely chopped ginger

60 ml (¼ cup) vegetable oil

1 tbsp cumin seeds, dry-roasted and ground

1 tsp ground turmeric

Pinch of ground cloves

1 kg ripe tomatoes, peeled and chopped

30 gm brown sugar

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