Calorie Smart Spicy Barramundi Curry

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.