A creamy Nyonya curry, rich in heritage and flavour
This dish is a true showcase of Malaysian Nyonya cuisine – creamy, fragrant, and beautifully balanced. Christina’s Barramundi Coconut Curry brings together tender, sustainably-sourced barramundi, fresh French beans, and eggplant in a coconut milk sauce infused with ten herbs and spices including galangal, lemongrass, candlenut, and Vietnamese mint. Served with fluffy jasmine rice, it’s a complete, nourishing meal for one.
The recipe comes from Christina’s mother, who first made it with prawns and pineapple for Chinese New Year celebrations – a family favourite and highlight of the festive table. Passed down through generations, this Peranakan heritage dish has been reimagined with barramundi for a modern twist, while keeping the complexity and authenticity of its origins intact.
Made with ❤️ by Christina & Olivia
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🍴 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
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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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