Curtis Stone's tandoori-spiced barramundi with beetroot relish

After a gourmet meal you can plate up in 30 minutes? Curtis Stone shows us how to plate up a delicious tandoori barramundi with beetroot relish.

4

20m

10m

Ingredients

  • 3 tsp ground paprika
  • 1/2 tsp each chilli powder, ground coriander, ground cumin, ground ginger and ground turmeric
  • 4 Coles Australian Ocean Barramundi Skin-On Portions, skin removed
  • 1 tbs olive oil

Beetroot-coconut relish

  • 1 lime, zested, juiced
  • 2 tsp light brown sugar
  • 1 tsp finely grated ginger
  • 2 beetroot (about 150g each), peeled, coarsely grated (about 2 cups)
  • 1/2 cup each coarsely chopped mint and coriander
  • 1/4 cup (20g) shredded coconut

Yoghurt vinaigrette

  • 1/2 cup (140g) plain whole-milk Greek-style yoghurt
  • 2 tbs olive oil
  • 2 tsp light brown sugar
  • 1 lime, juiced

Method

STEP 1 

To make the beetroot-coconut relish, in a medium bowl, whisk the lime zest, 2 tbs lime juice, sugar and ginger until the sugar dissolves. Add the beetroot, mint, coriander, coconut and a pinch of salt and toss to combine.

STEP 2 

To make the yoghurt vinaigrette, in a small bowl, whisk the yoghurt, oil, sugar, 2 tbs lime juice and 1 tbs water. Season with salt.

STEP 3 

In a small bowl, combine the paprika, chilli powder, coriander, cumin, ginger and turmeric with 1 tsp sea salt flakes. Sprinkle the spice mix evenly over both sides of the barramundi. Heat a large non-stick frying pan over medium heat. Add the oil and barramundi and cook for 4 mins each side or until the barramundi is browned and cooked through.

STEP 4 

Spoon the yoghurt vinaigrette evenly over serving plates. Arrange the barramundi over the vinaigrette and top with the beetroot-coconut relish.

Dietary information

Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.