Coconut Fish Curry
- Sunny Seafood

- 2 days ago
- 2 min read
Bring the vibrant flavours of the tropics straight to your table with this rich and aromatic Coconut Barramundi Curry, made using Sunny Seafood’s premium frozen Barramundi.
Our barramundi is frozen at peak freshness to lock in its delicate texture and mild, buttery flavour — the perfect canvas for creamy coconut milk, fragrant spices, and a touch of chilli warmth. This dish is a celebration of fresh, wholesome ingredients and bold, comforting flavours, inspired by coastal kitchens across Asia.
Whether you’re serving it at home or in a bustling restaurant, this curry is guaranteed to impress — simple to prepare, beautifully balanced, and bursting with that unmistakable Sunny Seafood quality.
Sunny Seafood supplies premium wholesale seafood across Melbourne, Sydney, Brisbane, Perth, Canberra and Hobart, delivering high-quality frozen barramundi and seafood products to restaurants, retailers and foodservice businesses nationwide.
From our table to yours — we only share the food we love to eat on ours. 🌴✨

Ingredients
2 Sunny Seafood Frozen skin on Barramundi Fillets (cut into small portions)
A knob (approx 5cm) of Fresh Ginger
3 Tbs Coconut Oil
Salt (to taste)
18 Fresh Curry Leaves
2 Brown Onions (Sliced)
2 Large tomatoes (diced)
3/4 tsp Tumeric (ground)
1/2 tsp Chilli Powder
300mls Coconut Milk
1 Tsp Brown Sugar
1 Lime
Instructions
Add coconut oil to pan and saute onions and curry leaves until onions brown (about 10 mins)
Grind Ginger, Garlic, Chilli and salt in a mortar and pestle to a fine paste
Add paste to pan and saute for approx 3 mins
Add tomatoes, salt, tumeric and chilli powder to pan and cook (with lid on) for another two minutes
Add coconut milk and 1/2 a cup of water to the pan and bring to a simmer
Add Barramundi fillets to the pan and pop the lid on
Simmer until fish is cooked through (approx 6 mins)
Serve on rice with a squeeze of lime
Enjoy
To watch video click HERE

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