Invite sub-continental aromas into your weeknight when you grill up this vibrant fish dish. Tandoori-marinated barramundi rests gently on golden rice that's heavenly scented with curry leaves and meets a cooling yoghurt salad for mouthfuls of spiced flavour.
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.
Melt butter in a 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.
Place fish, skin-side up, on a lightly greased 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.
Thinly slice cucumber into rounds. Cut tomato into wedges.
Place yoghurt, tomato and cucumber in a bowl, season well with salt and pepper and toss to combine.
Divide turmeric rice and yoghurt salad between bowls and top with fish. Sprinkle with crispy shallots to serve.