Cal Smart Indian-Style Fish Curry
with Lime-Cilantro Basmati Rice
This fish curry simmered in an aromatic tomato-based sauce is divinely fuss-free. The fragrance wafting from the kitchen will have you salivating long before dinner time!
Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
1 tbsp
Indian Spice Blend
2 tbsp
Mild Curry Paste
170 g
Carrot
160 g
Tomato
50 g
Shallot
¾ cup
Basmati Rice
1 unit
Lime
7 g
Cilantro
1 unit
Vegetable Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
1 tsp
Garlic Salt
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, pat barramundi dry with paper towels. Arrange barramundi on a parchment-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then season with half the garlic salt and pepper. Roast in the middle of the oven until cooked through, 10-12 min.** Remove and discard barramundi skin. Using a fork, break up barramundi into large flakes.
Meanwhile, peel, then finely chop shallot. Cut tomatoes into 1/2-inch pieces. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Zest lime. Cut half the lime into wedges (whole lime for 4 ppl). Roughly chop cilantro.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring often, until slightly softened, 1-2 min. Add curry paste, tomatoes and carrots. Sprinkle Indian Spice Mix over top. Cook, stirring occasionally, until tomatoes start to break down, 3-4 min. Season with remaining garlic salt.
Add broth concentrate, soy sauce and 1 cup water (dbl for 4 ppl) to the pan with veggies. Bring to a simmer. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until carrots are tender, 8-10 min. Gently stir in flaked barramundi. Season with salt and pepper, to taste, then stir to combine.
Fluff rice with a fork. Add lime zest and half the cilantro to rice, then stir to combine. Divide rice between bowls. Spoon fish curry over top. Sprinkle with remaining cilantro. Serve lime wedges alongside.
