Round Island Barramundi Curry Jaffna Style

Cooking Oil
50g Ghee
4 Garlic Cloves
1 Big Onion
2 Cardamom Pods
1 tbsp Mustard Seeds
1 tbsp Fennel Seeds
Salt
1 tbsp Peppercorns
1 tbsp Turmeric Powder
2 tbsp Chilli Powder
1 tbsp Jaffna Curry Powder
1 tbsp Tamarind Extract
1 Cinnamon Stick
Curry Leaves
1 Lemongrass Sticks
Rampe
3 Green Chillies
1 Brinjal
2 Tomatoes
1/2 Cup Grated Coconut
2 Cups of coconut Milk
1 tbsp Fenugreek Seeds
500g Round Island Barramundi
Murunga Leaves

METHOD

Step 1
Into a pan pour some Cooking Oil and let it heat. Add the 50g Ghee in to the oil and stir until it melts. Then add the 4 cloves of roughly Garlic and 1 roughly chopped big onion then saute for a few seconds. Then add 2 pods of Cardamom, 1 tbsp of Mustard Seeds, Fennel Seeds and Salt for flavor. Then add 1 tbsp of Peppercorns, Turmeric powder, Chili powder, Jaffna curry powder, Tamarind extract and 1 stick of Cinnamon, then stir it well for few seconds.

Step 2
Finally add the Curry Leaves, Lemongrass, Rampe, 3 Green Chillies, 1 Brinjal, 2 Tomatoes and MIX MIX MIX! Add 1/2 cup of grated Coconut, 2 cups of Coconut Milk and 1tbsp of Fenugreek Seeds then MIX MIX MIX! Now let it simmer.
Add 500g of Round Island Barramundi in to the pan and gently flip the pieces as it simmers in the curry. Finally add Murunga Leaves for an extra kick of taste, then let it cook for 5 minutes and voila!