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Roast Barramundi with Curried Green Banana

Curried green banana adds an unexpected kick to this flavour-packed dish.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    1 cup (250ml) sunflower oil

    •    2 cups curry leaves, plus extra
    •    1 1/2 tbs madras curry powder
    •    1 tsp dried chilli flakes
    •    1 garlic clove, sliced
    •    1 bunch coriander roots
    •    1 tsp coriander seeds, toasted
    •    8cm piece ginger (40g), grated
    •    1/2 cup (125ml) red wine vinegar
    •    4 x 150g barramundi fillets (skin on)
    •    2 tsps olive oil
    •    50g unsalted butter
    •    4 green bananas (‘cooking bananas’ – from Asian grocers), split lengthways, halved on the diagonal
    •    Lemon cheeks, to serve
    •    deep-fried leaves (optional), to serve


  1. Place bananas in a non-reactive heatproof container with a lid or a large sterilised glass jar with a lid. Heat sunflower oil in a pan over medium-low heat until oil reaches 80°C. Add curry leaves, curry powder, chilli, garlic, coriander root, coriander seeds and ginger. Remove from heat and set aside for 5 minutes to infuse. Stir in vinegar and pour over the bananas. Cover and set aside at room temperature overnight to marinate.
  2. The next day, season fish with sea salt. Heat olive oil in a frypan over medium-high heat. Add the fish and cook, skin-side down, for 6 minutes or until skin is crisp and golden. Turn and cook for 3 minutes or until cooked through. Add butter to pan for the final 1 minute of cooking and baste fish with butter. Remove from heat and rest for 5 minutes in the warm pan.
  3. Serve barramundi with curried bananas, deep-fried curry leaves and lemon cheeks.

This great family recipe is thanks to Delicious Recipes at


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