Curry Bunga is a little Indian restaurant on Bunga St, Bermagui that offers quality, authentic Indian cuisine. Owner and chef, Nandini, has a pride and a passion for creating meals that burst with flavour and Curry Bunga has a loyal group of regular customers.
The menu changes constantly according to the availability of local produce and Nandini’s own creative whims, but you can bank on a range of meat, vegetarian and vegan options.
Everything Nandini makes, even her spice mixes, is created in house with love, often from family recipes taught to her by her mum. So we’re delighted that she agreed to share a couple of her favourites with us this month—some spicy treats to warm us up in the chill of mid-winter.
1 kg flathead or any firm fish
2 cans coconut milk
1 large onion sliced
2-3 green chillies cut lengthwise
A few curry leaves
½ tsp black mustard seeds
1/2 tsp turmeric powder
1 tsp ginger (grated)
1-2 tbsp oil
Salt to taste
A handful of fresh coriander
Heat oil in in a heavy-based pan, add the mustard seeds and heat till they splutter.
Add the sliced onion, curry leaves and salt. Once the onion is translucent, add the ginger and turmeric, stir well and add the green chillies. Stir, making sure the onions don’t stick to the bottom.
Add the coconut milk, stirring well so it doesn’t curdle. Bring to a boil.
Add the fish pieces. Cook for about 5 minutes if flathead or slightly more if it’s a firmer fish.
Remove from heat, add the coriander, serve hot with basmati rice.