Lemongrass Turmeric Fish "Curry" With Organic Ghee


(Serves 4-6)

1 tbsp ghee 1 jar Mekhala Organic Lemongrass Turmeric Paste 2 tins tomato 1 tin water 4-5 x 250gm barramundi fillet

6-10 curry leaves 300g broccoli, carrot and cauliflower mix Serves 4-6 people Coriander leaves to serve


  1. Pan fry fish in ghee until fish is half cooked (2 minutes on each side).

  2. Toss in curry leaves and fry for another 30 seconds till aromas are released.

  3. Add Mekhala Organic Lemongrass Turmeric Paste and tinned tomatoes and vegetables.

  4. Cover and simmer until cooked.

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