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Ingredients
- 5 tbsp boiling water
- 2 tbsp tamarind pulp
- 1 lge brown onion, finely chopped
- 6 garlic cloves, chopped
- 6 red bird's eye chillis, chopped
- cup vegetable oil
- Salt
- Pepper
- 160g palm sugar
- 1 tsp ground turmeric
- 200g macadamia nuts, crushed
- 400ml coconut cream
- 4 X 180g fillets barramundi, skin on, pin-boned
Method
Pour water over tamarind and break up with a spoon. Stand for 30 minutes. Pass through a sieve, pushing tamarind liquid through with a spoon. Discard seeds. Fry onion, garlic and chilli in the vegetable oil over a high heat until browned, about 10 minutes. Season and add sugar, turmeric and nuts. Cook until sugar has dissolved. Add coconut cream and tamarind liquid. Simmer, stirring regularly, until thick and shiny. Heat a little vegetable oil in a non-stick frying pan and add seasoned barramundi fillets until just cooked through. Serve with satay sauce and snow peas or salad leaves.
