Christina's Barramundi Coconut Curry & Rice

This is a quintessential Malaysian Nyonya dish, a must-try of Nyonya cuisine. A creamy, slightly spicy and fragrant curry that's a well balanced meal for one. 

This signature dish of my mother was one of my favourites when I was growing up. My mother cooked this dish with prawns and pineapples as a special occasion dish for the Chinese New Year celebration. It was definitely a gastronomic highlight for my family during our large dinners.

This dish is made from a combination of 10 different fresh herbs and spices, which makes it packed with flavour. My version of this dish is cooked with barramundi, and I have added french beans and eggplant to make it a well-balanced dish and served with steamed jasmine rice.

Made with ❤️ by Christina & Olivia

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Single Serve - Curry with rice

  Preparation:

  Step 1 - Defrost first in microwave or overnight in your fridge

  Step 2 - Microwave until heated through (approx 2-3 mins)

  Our foil containers are microwave safe!

  😋 This is a an all-in-one meal that can be enjoyed on its own

  Ingredients: Onions, galangal, chilli powder, shrimp paste, lemongrass, candlenut, Vietnamese mint, turmeric, coconut milk, salt, chicken stock, barramundi, oil, beans, eggplant, jasmine rice.

  Contains: Nuts, Fish, Crustacean

• I was brought up in Malaysia in a Baba Nyonya family. Our cuisine is often known as the Peranakan Nyonya cuisine, which is a fusion of Chinese, Malay, and Indonesian heritage. The Peranakan Nyonya cuisine is about traditional family recipes passed down for generations, along with the stories of the people who cooked them with love and passion.

  I grew up in a household of generations of excellent cooks. The high standards to use quality ingredients and creative use of aromatic herbs in the kitchen inspired my passion for cooking.

  Discover Christina & Olivia's other meals here

  
  

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