Barramundi Moroccan Curry
Recipe for two.
Barramundi fillets - if large chop them a little.
Coat with flour mixed with Moroccan spices - I make my one which I store.
In a large frypan, Fry lightly 1 large onion and fry a teaspoon of the Moroccan mix to bring out the aromas.
Brown the fish both sides.
Add a cup of white wine and turn to low, steaming until it's nicely done. You can add some homemade tomato sauce, capers, chopped cooked potatoes, whatever takes your fancy.
Serve with brown rice or cous cous or nice crunchy bread.
Here's the blend:
1 desertspoon turmeric,
ditto coriander,
ditto cuмin,
1/2 desertspoon cinnamon,
ditto ginger,
1/2 teaspoon chilli,
ditto black pepper,
ditto salt,
ditto nutmeg,
1/4 teaspoon ground cloves
Alternatively you can use 1 - 2 teaspoons of a mixture of the first three listed spices.