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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 unit
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
165 mL
Coconut Milk
1 tbsp
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
¾ cup
Basmati Rice
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1 tsp
Oil*
¼ tsp
Salt and 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. (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.
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.
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.
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.
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.
