Indian Barramundi Curry

Cook time:
Serves 2 Ingredients: 1 - small onion, finely chopped, 2 - small vine ripened tomatoes, seeded and diced, 2 - cloves garlic, minced, 1 ½ teaspoons - ground coriander, ¾ teaspoon - ground cumin, 1 teaspoon - chili powder, 1 teaspoon - salt, 1 teaspoon - turmeric powder, ½ cup - full fat coconut milk, 2 tablespoons - canola oil, 1 - medium onion, chopped, 1 - medium vine ripened tomato, seeded and diced, 1 tablespoon - fresh ginger, grated , 1 tablespoon - tamarind paste, 1 - jalapeno pepper, seeded and minced (optional), 5 - large curry leaves (optional), 12 oz - skinless barramundi fillets, thawed and cut into thirds, ⅔ cup - chopped cilantro, Cooked white or brown rice, for serving,
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Global Flavors

Indian Barramundi Curry

  • 15m prep
  • 15m cook
  • Serves 2
    Friends & Family

  • Pairs with White Wine

  • Perfect for Snow Day

  • Perfect for Couples


1 onion
small, finely chopped
2 vine tomatoes
small, seeded and diced
2 garlic clove
1.5 teaspoons ground coriander seed
¾ teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon turmeric
½ cup coconut milk
2 tablespoons rapeseed oil
1 onion
medium, chopped
1 vine tomatoes
medium, seeded and diced
1 tablespoon ginger
fresh, shredded
1 tablespoon tamarind paste
1 jalapeno pepper
seeded and minced, optional
5 curry leaf
large, optional
12 oz The Better Fish® Barramundi Skinless Fillets
thawed and cut into thirds
0.667 cup cilantro (coriander herb)
cooked white rice
cooked, or brown, for serving

Nutrition per serving

Calories 504.98kcal 25%
Fat 30.77 44%
Carbs 22.58 9%
Sugars 11.05 12%
Protein 36.6 73%
Sodium 1716.47mg 86%
Fiber 5.99 21%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 504.98kcal 25%
Fat 30.77 44%
Saturated Fat 14.78 74%
Trans Fat 0.06 6%
Monounsaturated Fat 9.6 960%
Polyunsaturated Fat 4.19 419%
Carbs 22.58 9%
Fiber 5.99 21%
Sugars 11.05 12%
Protein 36.6 73%
Cholesterol 85.05mg 28%
Sodium 1716.47mg 86%
Calcium 82.26mg 10%
Magnesium 49mg 13%

% Daily Value*

Potassium 1020.42mg 29%
Iron 3.17mg 23%
Zinc 0.89mg 9%
Phosphorus 117.88mg 17%
Vitamin A 232.19mkg 29%
Thiamin B1 0.09mg 8%
Riboflavin B2 0.06mg 4%
Niacin B3 0.93mg 6%
Vitamin B6 0.24mg 17%
Folic Acid B9 35mkg 18%
Vitamin B12 0mkg 0%
Vitamin C 29.29mg 37%
Vitamin D 15.31mkg 306%
Vitamin E 3.24mg 27%
Vitamin K 28.55mkg 38%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

6.4 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 5.99   21% DV
Protein 36.6   73% DV
Calcium 82.26mg   10% DV
Magnesium 49mg   13% DV
Potassium 1020.42mg   29% DV
Iron 3.17mg   23% DV
Vitamin A 232.19mkg   29% DV
Vitamin C 29.29mg   37% DV

Nutrients with negative impact

Saturated Fat 14.78   74% DV
Trans Fat 0.06   6% DV
Carbs 22.58   9% DV
Sugars 11.05   12% DV
Cholesterol 85.05mg   28% DV
Sodium 1716.47mg   86% DV

Rich and Bold Flavors. This aromatic barramundi curry dish is tremendously flavorful thanks to the tamarind, coconut, coriander, and fresh ginger. It’s a perfect dish to prepare when you’re craving for something new that is easy to make. Recipe, food styling and photography by Linda Schneider.


Step 1
In a small food processor or blender, puree all paste ingredients, adding water a few tablespoons at a time until smooth.
Step 2
Place a large shallow pan over medium heat. Add the oil and cook until it shimmers, then add the curry leaves, if using, and saute for about 1 minute until fragrant. Add the onion and saute for 3-4 minutes until translucent, then add the tomato and reduce the heat to medium. Continue cooking, stirring occasionally, until the tomato pieces begin to break down, then add the ginger and jalapeno if you like your curry spicy. Continue to cook for another two minutes until the scent of the ginger mellows.
Step 3
Pour the paste into the pan. Add a cup of water to the food processor/blender bowl to rinse out, then pour into the pan as well. Stir well and bring to a simmer for five minutes, then stir in the tamarind paste.
Step 4
Lay the fish into the pan and spoon a bit of the curry sauce over each piece. Cover the pan and reduce heat to low, cook fish for 5-7 minutes until its opaque. Remove the curry leaves.
Step 5
Serve the fish and curry sauce over rice garnished generously with fresh cilantro.
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