Christina's Barramundi Coconut Curry & Rice
A creamy Nyonya curry, rich in heritage and flavour
This dish is a true showcase of Malaysian Nyonya cuisine – creamy, fragrant, and beautifully balanced. Christina’s Barramundi Coconut Curry brings together tender, sustainably-sourced barramundi, fresh French beans, and eggplant in a coconut milk sauce infused with ten herbs and spices including galangal, lemongrass, candlenut, and Vietnamese mint. Served with fluffy jasmine rice, it’s a complete, nourishing meal for one.
The recipe comes from Christina’s mother, who first made it with prawns and pineapple for Chinese New Year celebrations – a family favourite and highlight of the festive table. Passed down through generations, this Peranakan heritage dish has been reimagined with barramundi for a modern twist, while keeping the complexity and authenticity of its origins intact.
Made with ❤️ by Christina & Olivia
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Christina's Barramundi Coconut Curry & Rice
A creamy Nyonya curry, rich in heritage and flavour
This dish is a true showcase of Malaysian Nyonya cuisine – creamy, fragrant, and beautifully balanced. Christina’s Barramundi Coconut Curry brings together tender, sustainably-sourced barramundi, fresh French beans, and eggplant in a coconut milk sauce infused with ten herbs and spices including galangal, lemongrass, candlenut, and Vietnamese mint. Served with fluffy jasmine rice, it’s a complete, nourishing meal for one.
The recipe comes from Christina’s mother, who first made it with prawns and pineapple for Chinese New Year celebrations – a family favourite and highlight of the festive table. Passed down through generations, this Peranakan heritage dish has been reimagined with barramundi for a modern twist, while keeping the complexity and authenticity of its origins intact.
Made with ❤️ by Christina & Olivia
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Description
A creamy Nyonya curry, rich in heritage and flavour
This dish is a true showcase of Malaysian Nyonya cuisine – creamy, fragrant, and beautifully balanced. Christina’s Barramundi Coconut Curry brings together tender, sustainably-sourced barramundi, fresh French beans, and eggplant in a coconut milk sauce infused with ten herbs and spices including galangal, lemongrass, candlenut, and Vietnamese mint. Served with fluffy jasmine rice, it’s a complete, nourishing meal for one.
The recipe comes from Christina’s mother, who first made it with prawns and pineapple for Chinese New Year celebrations – a family favourite and highlight of the festive table. Passed down through generations, this Peranakan heritage dish has been reimagined with barramundi for a modern twist, while keeping the complexity and authenticity of its origins intact.
Made with ❤️ by Christina & Olivia
