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Jamaican Okra Curry with Pan-Fried Barramundi and Coconut Rice

Try Bella's delicious and tangy Jamaican curry. 


  • For the okra curry:

  • 2 red capsicums

  • 1 large brown onion

  • 3 Tbsp olive oil

  • 1 tsp cumin, ground

  • 1 tsp coriander seed, ground

  • 1 tsp all spice, ground

  • 1 tsp white pepper, ground

  • 1 tsp hot chilli powder

  • 1 tsp dry thyme

  • 3 large cloves garlic

  • ½ cup chopped tinned tomatoes

  • 200ml coconut cream

  • 1 cup vegetable stock

  • ½ bunch coriander

  • 500g okra

  • salt and pepper

  • For the coconut rice:

  • 1.5 cups basmati rice

  • 200ml coconut cream

  • 2 cups cold water

  • salt

  • For the barramundi:

  • 1kg (4 to 6) boneless and skinless barramundi fillets

  • olive oil, to fry


  • For the curry:

  • 1.

    Roughly chop the red capsicum and onion and place in a large pot along with oil on medium-high heat. Add spices and cook until onions are translucent (5-10 minutes) and spices are fragrant.

  • 2.

    Add garlic and continue to cook, stirring, for a few minutes before adding the tinned tomatoes, coconut cream and vegetable stock.

  • 3.

    Thoroughly wash the coriander, pick off the leaves and reserve for garnish. Chop the roots and stems and add to the curry.

  • 4.

    Simmer, uncovered on medium for about 20 minutes until reduced and thick. Transfer, in batches, to a blender and blend until smooth. Season to taste and return to the pot. Slice okra in half lengthways and place in curry sauce. Simmer on medium for 10-15 minutes. The sauce will thicken slightly as the

  • For the coconut rice:

  • 1.

    Place rice, coconut cream, water and seasoning in a rice cooker and cook according to manufacturers instructions.

  • For the barramundi:

  • 1.

    Season the fish on both sides. Bring a non stick fry pan to medium-high with a few tablespoons of olive oil. Cook the fish on one side until it’s 2/3 cooked and well browned. Then gently flip over to cook the other side.

  • 2.

    Serve fish with curry sauce poured over the top, garnished with the reserved coriander leaves, and coconut rice on the side.

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