"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Friday, 20 May 2016

Thai Barramundi Green Curry #FishFridayFoodies

Thank you dear readers of G'Gina's Kitchenette for helping my blog cross an important milestone of 100,000 page views. I plan to share a special recipe with you to thank you for all your love and care. Over the years I have made some very good friends through the food world.

It is true what the experts say: Food brings you closer to people in your life. A lot of love and care goes into making the perfect meal for your loved ones. This is why when things are down and out, a lot of loved ones bring food to the grieving homes or persons.

The month of May sees our loving Fish Friday Foodies family cooking up Seafood with 'Spice'. For those of you who know me well, know that I have always enjoyed spicy food and that too seafood. I have always lived near the seaside till a year after my wedding. Perhaps my most depressing year was from Dec 2010 to 2011. That was the first year of the 4.5 years that I lived away from the sea and that made me so blue.

It behooves me to have been raised in a Keralite household. Even when I was away from home, I lived with families from Mangalore, Karanataka, India where both seafood and spice was prominent. I love the Mangalore cuisine. In fact I always loved what Uncle John and Aunty Felcy made. I also have a college friend Lynet whose Mum made the most tastiest chicken and seafood curries. (*mouthwatering*). I loved Aunty's curries and Aunty loved seeing me gobble them up so it was a win-win situation :D.

G'Gina's Kitchenette was formed out of the desire to share what cooks in my kitchen and it has always been global cuisine.Why? Because I was born and grew up in a cosmopolitan country, Dubai, UAE. Mum too cooked a lot of global cuisine. So this time I wanted to present the Thai fish curry.

Anup had traveled to Thailand and he brought the fish sauce from there, so I have used it in this recipe.Green curry paste can be made from scratch or bought from most South East Asian aisle's of your neighbourhood Mart or stores. You can make the paste in advance and store in a cool, dry place.

You need:

  • 3 tbsp of green curry paste 
  • 3 shallots, finely sliced
  • 2 cloves of garlic, crushed
  • 2 tbsp oil 
  • Milk of 1 medium sized coconut half (Take two milk - thick and thin)
  • 200 ml chicken or fish stock 
  • 2 tbsp anchovy or fish sauce
  • 1 tsp sugar 
  • 3 kaffir lime leaves or lime leaves
  • 7 cherry tomatoes,halved (preferred)
  • I kg fish, cut into medium size
  • 1 stalk of lemongrass, peeled and cut into 1" pcs
  • Coriander leaves and 4 lemon wedges (to serve) (preferred)
  • Thai Red chilies or green chilies, chopped

The Make:
Preparation time: 10 minutes | Cooking Time: 20 minutes | Makes 4 adults

1. Heat the oil in a large wok and add the lemongrass, shallots and garlic. Saute for a minute until golden and fragrant on medium-low heat.

2. Next add the green curry paste and saute for a minute until cooked and fragrant.

3. Add the thin coconut milk, stock, fish sauce, sugar, lime leaves and the cherry tomatoes if using. I only did not use the cherry tomatoes as I was not able to procure it and was running out of time to run to the store. Bring to a boil and then simmer on low heat for 10 minutes.

4. Add the fish. Cover and simmer for about 5 mins or until the fish is cooked.

5. Serve in a large bowl with the lemon wedges on the side or you can also divide the curry among four bowls and top with coriander leaves and chilies. This would accompany rice well.
Bon Appetit or in this case Lxng kin ลอง กิน (Thai for Bon Appetit)

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Now to see what the rest of our #FishFridayFoodies have whipped up for May:


  1. This looks fantastic! I, too, get a little blue when I'm landlocked. Thankfully, I've lived by the sea almost my entire life. Almost.

    1. Thanks Camilla. Yes it is funny that way isn't it..wish I never have to go back to that situation again :)

  2. What a wonderful curry! Can't wait to try it!

    1. Thanks Sarah. Do let me know how it turns out.

  3. I love curry, but have never used green curry paste, but I think I need to put that on my list of recipes to make and eat. This looks so good, and I'm so hungry for a good curry.

    1. Thank you Sid. We loved it. May be a regular on our regular meals :) Hope you get a chance to try it out.

  4. What a great story about the ingredients in this delicious sounding dish, and congratulations on the milestone!!

  5. Wow! I can only imagine the smells going on in your kitchen when you made this. I like the idea of using anchovies also…I'll have to try something like that in the future.

    1. Thanks Colleen <3 It was really good. Sure do let me know how it turns out.

  6. Georgina, your plates always look lovely and your flavor profiles so tempting.

    1. Aww thank you sooo much Wendy. That is the best compliment I received in a long while <3


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