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Tandoori-spiced barramundi with beetroot relish

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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.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes
Tandoori-spiced barramundi with beetroot relish


  • 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
  • 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)
  • ½ cup each coarsely chopped mint and coriander
  • ¼ cup (20g) shredded coconut

Yoghurt vinaigrette

  • ½ cup (140g) plain whole-milk Greek-style yoghurt
  • 2 tbs olive oil
  • 2 tsp light brown sugar
  • 1 lime, juiced

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.