Sri Lankan fish mouli (Barramundi poached in coconut cream & lemongrass)

[Jimmy Shu / Hanuman(N.T.)] from The Great Australian Cookbook: The Ultimate Celebration of the Food We Love from 100 of Australia’s Finest Cooks, Chefs, Bakers and Local Heroes (page 176) by Helen Greenwood

This is very good, and very simple.

Fry sliced red onion, sliced ginger, bruised lemongrass, bruised chillies, curry leaves, until onions are soft, then add tomatoes (I used cherry cut into halves) and fry some more.

Then add coconut cream and turmeric and bring to a simmer and let the flavours infuse.

Then add chunks of barramundi and let them slowly cook, then serve.

Garnish with more curry leaves, (and as I could not waste the barramundi skin, I added the dried fried skin), and served with Indian Basmati rice.