Method:

1. Dice your onions and add them to a pan on medium heat with some oil.
2. Chop up your mango & dates and then add them to the pan with a pinch of your South Indian Spice Mix. Adding a splash of water if needed. Once the sauce has thickened, remove from the pan.
3. Dust your barramundi fillets in the spice mix and then place them skin side down in a pan on medium heat with some oil.
4. Grill your kale until it’s crispy and slightly charred.
5. Cook you rice as per instructions.
6. Time to plate – Rice, fish, sauce, kale, ready to eat .