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
Ingredients
- 3 tsp ground paprika
- 1/2 tsp chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp 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 coarsely chopped mint
- 1/2 cup coarsely chopped 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
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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.
Tandoori-spiced barramundi with beetroot relish
- Serves4
- Cook time10 minutes
- Prep time20 minutes
Ingredients
- 3 tsp ground paprika
- 1/2 tsp chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp 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 coarsely chopped mint
- 1/2 cup coarsely chopped 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
Description
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.
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.