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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
165 mL
Coconut Milk
3 tsp
Cumin-Turmeric Spice Blend
1 tsp
Fennel Seeds
30 g
Ginger
170 g
Carrot
1 unit
Chili Pepper
56 g
Red Onion
7 g
Cilantro
½ cup
Basmati Rice
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Mild Curry Paste
Not included in your delivery
1 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.**
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.
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.
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.
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.
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.
