Cal Smart Indian-Style Fish Curry
with Lime-Cilantro Basmati Rice- Fish
- Seafood/Fruit de Mer
- Soy
- Wheat
- Milk
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! Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients
282 g
Barramundi
(Contains: Fish, Seafood/Fruit de Mer)
1 tbsp
Indian Spice Blend
2 tbsp
Mild Curry Paste
170 g
Carrot
160 g
Tomato
50 g
Shallot
¾ cup
Basmati Rice
1 unit
Lime
7 g
Cilantro
1 unit
Vegetable Broth Concentrate
1 tbsp
Soy Sauce
(Contains: Soy, Wheat)
1 tsp
Garlic Salt
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, 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 half the garlic salt and pepper. Roast in the middle of the oven until cooked through, 10-12 min.** Remove and discard barramundi skin. Using a fork, break up barramundi into large flakes.
Meanwhile, peel, then finely chop shallot. Cut tomatoes into 1/2-inch pieces. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Zest lime. Cut half the lime into wedges (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 the pan until melted. Add shallots. Cook, stirring often, until slightly softened, 1-2 min. Add curry paste, tomatoes and carrots. Sprinkle Indian Spice Mix over top. Cook, stirring occasionally, until tomatoes start to break down, 3-4 min. Season with remaining garlic salt.
Add broth concentrate, soy sauce and 1 cup water (dbl for 4 ppl) to the pan with veggies. Bring to a simmer. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until carrots are tender, 8-10 min. Gently stir in flaked barramundi. Season with salt and pepper, to taste, then stir to combine.
Fluff rice with a fork. Add lime zest and half the cilantro to rice, then stir to combine. Divide rice between bowls. Spoon fish curry over top. Sprinkle with remaining cilantro. Serve lime wedges alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the well-balanced, aromatic curry, though some found it mild; the lime added a nice touch to the fragrant rice.
- Ease of prep: Quick and straightforward to make, though some found the instructions could be clearer, especially regarding fish preparation timing.
- Suggestions: Consider adding more vegetables like bell peppers or spinach; try pan-frying the fish to keep the skin crispy.
- Portions: Some found the meal satisfying, while others wished for more vegetables or a larger fish portion.
- Spice level: Opinions varied widely; consider offering options to adjust heat to personal preference.
