Cal Smart Indian-Style Fish Curry

Cal Smart Indian-Style Fish Curry

with Lime-Cilantro Basmati Rice

Read more

This fish curry simmered in an aromatic tomato-based sauce is divinely fuss-free. The fragrance wafting from the kitchen will have you salivating long before dinner time!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:SpicyCalorie Smart (650kcal or less)Quick
Allergens:Fish/PoissonSeafood/Fruit de MerSoy/SojaWheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

1 tbsp

Indian Spice Blend

2 tbsp

Mild Curry Paste

170 g


160 g

Roma Tomato

50 g


¾ cup

Basmati Rice

1 unit


7 g


1 unit

Vegetable Broth Concentrate

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

Not included in your delivery

½ tbsp


1 tbsp

Unsalted Butter*


0.13 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat14 g
Saturated Fat5 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber7 g
Protein36 g
Cholesterol75 mg
Sodium1160 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat barramundi dry with paper towels. Arrange barramundi on a parchment-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then season with salt and pepper. Roast in the middle of the oven until cooked through, 17-19 min. Remove and discard skin. Gently flake fish into bite-sized pieces using a fork.


While barramundi roasts, bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While rice cooks, peel, then finely chop shallot. Cut tomatoes into 1/2-inch pieces. Peel, then cut carrots into 1/4-inch rounds. Zest lime. Cut half the lime into wedges (use whole lime for 4 ppl). Roughly chop cilantro.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Add shallots. Cook, stirring often, until golden, 1-2 min. Sprinkle Indian Spice Mix over shallots. Cook, stirring constantly, until fragrant, 30 sec. Add curry paste and tomatoes to the pan. Season with salt and pepper. Cook, stirring often until tomatoes start to break down, 3-4 min.


Add broth concentrate, soy sauce and 1 1/4 cup water (dbl for 4 ppl) to the pan. Bring to a boil over high. Once boiling, add carrots. Season with salt and pepper, then stir to combine. Reduce heat to medium. Cook until carrots are tender, 6-8 min. Add roasted fish and stir gently to combine.


Fluff rice with a fork. Add lime zest and half the cilantro, then stir to combine. Divide rice between bowls. Spoon fish curry over top. Sprinkle with remaining cilantro. Serve with lime wedges alongside. Hi tester! Is this spicy to you?