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Calorie Smart Spicy Barramundi Curry
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Calorie Smart Spicy Barramundi Curry

Calorie Smart Spicy Barramundi Curry

with Coconut Milk

The aroma of tonight's dinner will leave you salivating! This calorie smart fish curry is packed with carrots, ginger and garlic for a meal that's filled to the brim with flavour!

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

Calorie Smart
Seafood/Fruit de Mer

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

Preparation Time30 minutes


serving amount

282 g


(Contains Fish, Seafood/Fruit de Mer)

165 mL

Coconut Milk

3 tsp

Cumin-Turmeric Spice Blend

1 tsp

Fennel Seeds

30 g


170 g


1 unit

Chili Pepper

56 g

Red Onion

7 g


½ cup

Basmati Rice

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Mild Curry Paste

Not included in your delivery

1 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories610 kcal
Fat25 g
Saturated Fat17 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber4 g
Protein36 g
Cholesterol75 mg
Sodium790 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.


Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Pot


Roast barramundi

Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat barramundi dry with paper towels, then season with salt and pepper. Add barramundi to a parchment-lined baking sheet. Drizzle 1/2 tsp oil over each fillet. Roast in the middle of the oven until cooked through, 12-14 min.**

Prep and cook rice

While barramundi roasts, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. While water comes to a boil, peel, then cut carrot into 1/4-inch rounds. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Finely chop chili pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!) Add rice to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.

Start curry

While rice cooks, heat a large pot over medium-high heat. When hot, add 1/2 tsp oil (dbl for 4 ppl), then carrots and onions. Cook, stirring often, until veggies are tender-crisp, 4-5 min. Add fennel seeds, ginger, mild curry paste, Cumin-Turmeric Spice Blend and 1/4 tsp chilis (dbl for 4 ppl). Cook, stirring occasionally, until fragrant, 1-2 min.

Simmer curry

Add coconut milk, soy sauce and 1 cup water (dbl for 4 ppl) to the pot. Reduce heat to medium. Cook, stirring often, until curry thickens slightly, 4-5 min. Season with salt and pepper.

Finish curry

Remove and discard skin from barramundi, then gently flake fish into bite-sized pieces using a fork. Add flaked barramundi to the pot with curry. Gently stir to combine.

Finish and serve

Roughly chop cilantro. Add half the cilantro to rice and season with salt, then fluff with a fork to combine. Divide rice between plates, then top with fish curry. Sprinkle remaining cilantro and remaining chilis over top, if desired.

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