Fish

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  • Fast
  • Easy

Tandoori Barramundi with Turmeric Curry Leaf Rice

Invite sub-continental aromas into your weeknight when you grill up this vibrant fish dish. Tandoori-marinated salmon rests gently on golden rice that's heavenly scented with curry leaves and meets a cooling yoghurt salad for mouthfuls of spiced flavour.

Medium

30 Minutes

Recipe

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01

Marinate Fish

Preheat overhead grill to high. Place fish, tandoori paste, oil and a sprinkle of salt and pepper in a bowl and mix well to coat. Set aside until ready to cook.

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02

Cook Curry Rice

Melt butter in a medium saucepan over low heat. Add curry leaves and turmeric and cook for 30 seconds or until fragrant. Add rice, stir to combine and cover with 310ml (1¼ cups) cold water. Bring to the boil, then reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While the rice is cooking, continue with step 3.

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03

Cook Fish

Place fish, skin-side up, on a small lined baking tray. Place under preheated grill and cook for 8–10 minutes or until golden brown and just cooked through. While the fish is cooking, continue with step 4.

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04

Prepare Salad Ingredients

Thinly slice cucumber into rounds. Cut tomato into wedges.

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05

Dress Salad

Place yoghurt, tomato and cucumber in a bowl, season well with salt and pepper and toss to combine.

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06

Plate Up

Divide turmeric rice and yoghurt salad between bowls and top with fish. Sprinkle with crispy shallots to serve.

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Tandoori Barramundi with Turmeric Curry Leaf Rice

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami