Gunpowder Indian Feast – Basketcase Gourmet

Ingredients

• 2 tbs olive or coconut oil
• Thumb sized piece of fresh ginger - grated
• 4 cloves of garlic - crushed
• I large brown onion – finely chopped
• 1 sprig of curry leaves
• 3 tbs GUNPOWDER spice blend (or to taste)
• 1 400g can coconut milk or cream
• 1 400g can chopped tomatoes
• 2 fresh chillies, stalks removed and chopped into 3 pieces
• 2 barramundi fillets , skin on, bones removed
• 1 tspn GUNPOWDER
• 1 tbs oil
• Fresh curry leaves, red chillies, coriander, crispy shallots, crispy chickpeas and natural yoghurt to garnish
• HOT SPRINKLER as an additional seasoning if more heat is required
• Flat breads or plain basmati rice to serve