How to Cook Barramundi | Cook with Curtis Stone | Coles

Curtis Stone's Tandoori-Spiced Barramundi with Beetroot Relish

Serves 4 Prep 20 mins
Cooking 10 mins

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

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

Watch now