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Roast Barramundi with Spiced Potatoes & Keralan Curry Sauce
This vibrant, Indian-inspired fish supper stars responsibly-sourced barramundi, coated in bright lemon zest and roasted until buttery and flaky. You'll dish it up over golden spiced potatoes and a creamy Keralan curry sauce, infused with a fragrant blend of spices. Finish with fresh-cut coriander and a lemon wedge, for squeezing over.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 barramundi fillets (Fish)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 handful of fresh coriander
- 80g baby spinach
- 1 unwaxed lemon
- 200g baby tomatoes
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 1 onion
- 1 tbsp keralan spice blend (Coriander, Paprika Flakes, Ground Cinnamon, Black Pepper, Cumin, Turmeric, Star Anise, Cloves, Caraway Powder, Fenugreek, Cardamom, Nutmeg, Kalonji Seeds, Rapeseed Oil)
- 2 large potatoes
- 40g creamed coconut
- 2 garlic clove
Nutritional Information
Calories: 643
Protein: 39g
Carbs: 62g
Fat: 29g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 barramundi fillets (use half) (Fish)
- 1 tsp brown mustard seeds (use half) (Mustard) (Brown Mustard Seeds 100%)
- 1 onion (use half)
- 2 large potatoes
- 80g baby spinach (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh coriander (use half)
- 200g baby tomatoes (use half)
- 1 tbsp keralan spice blend (use a quarter) (Coriander, Paprika Flakes, Ground Cinnamon, Black Pepper, Cumin, Turmeric, Star Anise, Cloves, Caraway Powder, Fenugreek, Cardamom, Nutmeg, Kalonji Seeds, Rapeseed Oil)
- 40g creamed coconut (use half)
- 2 garlic clove
Nutritional Information
Calories: 822
Protein: 43g
Carbs: 100g
Fat: 28g
Roast Barramundi with Spiced Potatoes & Keralan Curry Sauce
This vibrant, Indian-inspired fish supper stars responsibly-sourced barramundi, coated in bright lemon zest and roasted until buttery and flaky. You'll dish it up over golden spiced potatoes and a creamy Keralan curry sauce, infused with a fragrant blend of spices. Finish with fresh-cut coriander and a lemon wedge, for squeezing over.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Boil a half-full kettle
- Pull out a medium frying pan, a sieve, a measuring jug & a grater
Get roasting & prep
- Dice the potatoes into 2cm chunks. Place onto the lined baking tray and toss with half the Keralan spice, 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, zest half the lemon, then halve. Cut the onion into 2cm wedges. Thinly slice the garlic. Finely chop the coriander. Rinse the spinach
- Dissolve the creamed coconut and stock powder in the jug with 200ml boiling water (100ml for 1 person)
Add the fish
- After 12 mins, season the barramundi with salt and rub with the lemon zest, then place skin-side up onto one side of the lined baking tray and drizzle with 1 tsp oil
- Add the onion to the potato tray and toss to combine. Roast for 20 mins, until the fish is cooked through and the veg is tender
Start the curry
- Meanwhile, heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the mustard seeds and remaining Keralan spice mix and cook for 1 min, until fragrant
- Add the whole tomatoes and garlic to the pan and cook for 2-3 mins, stirring regularly. Season with salt and pepper
- Stir in the coconut mixture and simmer for 5-6 mins, until the tomatoes have softened
Final touches
- With the back of a fork, gently crush the tomatoes to release their juice
- Add the spinach, half the coriander and a squeeze of lemon to the curry and simmer for a final 1 min, until the spinach is wilted. Add a splash of water if the sauce becomes too thick. Season to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the spiced veg between plates, topped with the curry sauce and barramundi. Sprinkle over the remaining coriander and garnish with the remaining lemon, cut into wedges
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