I reckon, we're gonna go with a coconut curry barra.
One of my favourite dishes. I love fish soup.
But you know, when I got a bit of curry and spice in there, it's even better.
Hey brother how are ya? Morning.
Morning. Good Morning.
I've been to a lot of different markets but there's something about the Darwin
markets that keeps me coming back.
It's a tropical melting pot for food and culture.
What are we getting?
We're just going to get some ingredients for the cooking we're going to do today.
Get into it. Let's go.
Yeah, I'm going to get straight into our protein.
So I'll start cutting the barra up, ge that nice and ready
Why barra in curry?
Barra has its own significant taste and when you can place it in a curry with
the aromatics and with the curry,
curry paste and your ginger and your garlic it just adds another dimension to
the fish.
Our dads and uncles and our grandfather used to take us fishing quite a bit,
fishing with handlines just down the beach here in the ocean.
And as we got older, you know, we had cousins who had access to both so then
we'd just potter around in the harbor around the mangroves and spear barra.
So it's been an important part of our life in terms of, you know, being on
country being out in the ocean, and hunting and fishing.
So we'll just prep our tomatoes and our onions
Alright, Rulla, Let's start cooking. Let's go.
Hit of oil. I'm just gonna check the garlic and the ginger straight in.
The lemongrass now, Rulla? Straight in? Yeah, straight in. Thank you.
I'll get you to throw in those onions.
Keep the food moving around inside the wok so it dosen't burn.
Next a dollop of curry paste.
And obviously the more you put in, the hotter it's gonna be.
What are we chucking in next?
Potatoes and zucchinis, got a bit excited with the potato.
I reckon that's plenty. Starting to smell
a little bit more curry-esque. We've got paste.
We've got zucchini, potatoes, lemongrass, onion, tomatoes.
So we'll get them in. They'll bring some juice to the dish.
Followed by our kaffa lime leaves.
Dad was always cooking curries.
So the smell of curry is, you know, one that brings me back to my childhood.
And that would range from a fish curry to a beef curry to chicken curry.
In next will go our chicken stock.
We'll let that simmer away, bring that to the boil.
Let it reduce a bit and then oyster sauce.
Give us a dollop of that, next we'll go with our fish sauce.
Yeah, not too much.
Smells like a curry. What are we putting in next? It's time to introduce to the
curry
the barramundi.
Smells like fish. Smells like a marlin. Never had marlin. It smells beautiful.
A bit of history on the barramundi? Yeah, I guess from a cultural
perspective,
our word, the Larrakia word for barramundi is Dummy Billa.
Our people have been fishing for barramundi for a very long time and it's
an important part of the Darwin community as well.
Alright, Rulla, our fish is nearly done.
So one of the last steps is to introduce a coconut cream to the dish.
And this is just to top it off, so spring onion to finish and our lime.
All done. Tasting time.
Best part, hey?
Yep. Let's try some top end barra, hey?
It's awesome to come up here to the top end, to Darwin, spend it with Larrakia
people
and try this and it's amazing.
It's tastes really, really good. Thank you.