1. Heat a large frying pan or saucepan over medium heat and add the oil. Add the fennel seeds,peppercorns,cardamom and cinnamon and stir for about 30 seconds. Add the curry leaves and stir for just 10 seconds. Add the onion,garlic,ginger,chillies,plus the coriander stalks and roots,and stir well. Cook for about 4 minutes,until the mix is fragrant but the onion is not yet coloured,then add the ground coriander,turmeric and chilli powder. Stir well,then add tomatoes,tamarind,coconut milk,fish sauce and sugar,plus about a cup of water. Bring to a simmer and simmer for 2 minutes.
2. Add the okra (if using) and simmer for another 10 minutes,then add the barramundi and simmer until cooked through,about 6 minutes. Taste,adjust seasoning if necessary,then scatter with the coriander leaves and serve.
Also try:my caramelised onion sambal
Tip:The addition of spices to hot oil either at the start or end of a dish's preparation is known as tadka,chauk or tempering,among many regional names. It is a vital step for releasing the flavour of spices.
Find more of Adam Liaw's recipes in theGood Food New Classics cookbook.
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