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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.

Prep Time

    •    Prep time: 35 minutes
    •    Cook time: 1 hour and 10 minutes
    •    Yield: Serves 3


    •    tomato-chilli pickle
    •    30gm brown sugar
    •    120ml vegetable oil
    •    1/2 tsp chilli powder
    •    1 tsp ground turmeric
    •    pinch of ground cloves
    •    fried curry leaves, to serve
    •    60ml  (1/4 cup) malt vinegar
    •    2 tsps brown mustard seeds
    •    1 tbsp finely chopped ginger
    •    5 garlic cloves, finely chopped
    •    4 small red chillies, finely chopped
    •    150gm  (1/2 cup) thick plain yoghurt
    •    1kg ripe tomatoes, peeled and chopped
    •    6 barramundi fillets (100gm each), skin-on
    •    1 tbsp cumin seeds, dry-roasted and ground


  1. For tomato-chilli pickle, simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced (8-10 minutes), cool then blend with garlic, chilli and ginger in a food processor until smooth. Heat oil in a saucepan over medium heat, add ground spices and fry until fragrant (20-30 seconds), then stir in chilli paste and tomatoes. Simmer over low-medium heat, stirring occasionally, until tomato breaks down (45-50 minutes). Add brown sugar and 1 tbsp sea salt, simmer for another 5 minutes, then check seasoning and adjust if necessary. Transfer to a container, cool, cover and refrigerate until required. Makes about 500ml. Pickle will keep for a month.
  2. Combine oil, chilli, ½ tsp freshly ground black pepper and 2 tsp sea salt in a bowl, then coat fish with spiced oil. Heat a large frying pan over medium-high heat, add fish skin-side down and fry until skin is crisp (3-3½ minutes), turn and cook until fish is just cooked through (2 minutes).
  3. To serve, spread 1 tbsp yoghurt on the centre of each plate, top with fish, tomato-chilli pickle and fried curry leaves, and serve hot.

This great family recipe is thanks to Gourmet Traveller at


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