Chris Manfield, owner/chef at Universal in Sydney, is one of the most confident users of spice that I know. She is not afraid of robust flavours, knows how to combine multiple spices and still manages to let the core ingredients shine through. Many of her signature dishes show a strong affinity with Asia. It was from her that I got the recipe for green masala. There are many masalas. This one has fennugreek seeds, cumin, lots of garlic, turmeric, coriander leaves and mint amongst other goodies. A wonderfully fresh, vibrant sauce. This is a simplified version of one of her dishes. I made a saffron-infused cream in which I marinated the barramundi before oven roasting. There is a bit of purple poking out from under the fish - purple congo potatoes mashed with some of the saffron cream.
SAFFRON BARRAMUNDI WITH GREEN MASALA
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