Ready in just 30 minutes, this tandoori-spiced barramundi is as easy as it is flavourful. Served with fresh coriander, mint, lime and a homemade beetroot relish, this dish is definitely one to add to the list.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes
Ingredients
3 tsp ground paprika
½ tsp each chilli powder, ground coriander, ground cumin, ground ginger and ground turmeric
4 Coles Australian Ocean Barramundi Skin-On Portions, skin removed
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Recipe tip
Serve with coriander sprigs, mint leaves and lime wedges.
