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Spicy Barramundi Curry
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Spicy Barramundi Curry

Spicy Barramundi Curry

with Coconut Milk

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

Calorie Smart (650kcal or less) 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 unit


(Contains Fish, Seafood/Fruit de Mer)

165 mL

Coconut Milk

1 tbsp

Cumin-Turmeric Spice Blend

1 tsp

Fennel Seeds

30 g


170 g


1 unit

Chili Pepper

56 g

Red Onion

7 g


¾ cup

Basmati Rice

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

1 tsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories650 kcal
Fat22 g
Saturated Fat16 g
Carbohydrate77 g
Sugar7 g
Dietary Fiber4 g
Protein36 g
Cholesterol60 mg
Sodium740 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
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. (NOTE: We suggest using gloves when prepping chilis!) Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, 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, 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 1/2 cup water (3/4 cup water for 4 ppl) to the pot. Reduce heat to medium. Cook, stirring often until the curry has thickened slightly, 4-5 min. Season with salt and pepper.

Finish curry

Remove and discard the skin from the barramundi and gently flake using a fork. Add the flaked barramundi to the curry. Gently stir to combine.

Finish and serve

Roughly chop cilantro. Fluff the rice with a fork, then stir in half the cilantro and season with salt. Divide the rice between plates, then top with fish curry. Sprinkle remaining cilantro over top. Sprinkle remaining red chilis over top, if desired.

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