Steps
- In a large pot over medium heat, heat 1 tbsp oil. Add the onion and cook, stirring frequently, for 5 minutes or until almost tender. Add the garlic, ginger, garam masala, cumin, turmeric, and ¼ tsp salt. Cook, stirring frequently, for 3 minutes or until the garlic and ginger are fragrant and the onion is tender. Add the spinach in batches, stirring after each addition until the spinach wilts.
- When all the spinach has wilted, add the coconut cream and bring the mixture to the boil over medium heat. Reduce the heat and simmer, stirring, for 2 minutes to blend the flavors and slightly reduce the liquid.
- Meanwhile, pat the barramundi completely dry. Heat a large, heavy non-stick frying pan over medium-high heat and add 1 tbsp oil. Season the barramundi with salt. Place skin-side down in the pan. Cook, pressing down on the barramundi for the first 2 minutes, for 5 minutes or until the skin is crisp and golden brown. Turn the barramundi over and cook for a further 2 minutes.
- Spoon the rice and spinach mixture onto serving plates. Top with the barramundi, skin-side up. Sprinkle with coriander. Serve immediately.