Cal Smart Indian-Style Fish Curry
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Cal Smart Indian-Style Fish Curry

Cal Smart Indian-Style Fish Curry

with Lime-Cilantro Basmati Rice

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.

Calorie Smart

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

282 g


1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

1 unit(s)


2 unit(s)


1 unit(s)


¾ cup

Basmati Rice

1 unit(s)


7 g


1 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

0.13 tsp


0.13 tsp


½ tbsp



Nutrition Values

Calories630 kcal
Fat17 g
Saturated Fat6 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber8 g
Protein38 g
Cholesterol90 mg
Sodium1830 mg
Trans Fat0.3 g
Potassium1300 mg
Calcium125 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Non-Stick Pan


Cook rice

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.

Roast barramundi

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.

Start curry

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.

Finish curry

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.

Finish and serve

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.