Barramundi Coconut Curry

Barramundi, the great silver fish of Papua New Guinea’s rivers and estuaries, has fed river people for generations. When traders and missionaries brought curry spices to the islands, cooks folded them into their coconut-rich cooking, and the result was a gentle, fragrant curry that tastes both foreign and utterly local at once.

What makes this curry great is how approachable it is. The sauce is creamy and mild with just enough warmth from ginger and chili, and the barramundi stays buttery and flaky. It comes together in one pan in under half an hour, which makes it a weeknight hero with weekend flavor.

Curious how this curry compares to others? Our World of Curries guide explains 8 styles.

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