Seafood Recipes

Barramundi CoconutCurry

Barramundi simmers in a coconut curry with sweet potato, green beans, zucchini and spinach, finished with lime and chilli.

Barramundi Coconut Curry
4 People
Serves
20 Mins
Prep Time
25 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

Indulge in our flavorful Barramundi Coconut Curry, a rich and creamy dish perfect for seafood lovers. Tender barramundi portions are simmered in a fragrant coconut curry sauce with spices, creating a perfect balance of taste and texture. Serve it with steamed rice or naan for a complete meal. Order premium Barramundi portions online from Pearl Seafoods for fast delivery across Sydney and cook up this delicious, restaurant-quality curry at home. Ideal for a healthy weeknight dinner or special occasion.

Ingredients

  1. 1 tablespoon vegetable oil
  2. 1 onion, finely chopped
  3. 1 tablespoon grated fresh ginger
  4. 1 teaspoon ground cumin
  5. 1 teaspoon ground coriander
  6. 1/2 teaspoon ground turmeric
  7. 400ml coconut milk
  8. 200ml water
  9. 1 medium sweet potato, peeled and diced
  10. 150g green beans, trimmed and halved
  11. 1 medium zucchini, sliced
  12. 4 barramundi portions (about 150–180g each)
  13. 100g baby spinach
  14. Juice of 1 lime
  15. Fresh coriander, chopped (for garnish)
  16. 1 red chilli, thinly sliced, to serve
  17. Steamed rice or naan, to serve

Method

  1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the ginger, cumin, coriander, and turmeric. Cook, stirring, for 2 minutes or until
    aromatic. Add coconut milk, 200ml water, and the sweet potato. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 8-10 minutes or until the potato is tender.
  2. Add the beans. Simmer, covered, for 2 minutes or until softened. Add the zucchini and barramundi portions. Simmer, covered, for 3-4 minutes or until the barramundi is just cooked through and vegetables
    are tender. Stir in the spinach and cook for 1 minute or until wilted.
  3. Serve with lime, chilli, fresh coriander, and rice.
From Our Kitchen

Chef's Tip

Barramundi is perfect for curries because its clean, delicate flavour absorbs aromatic spices without becoming heavy. Add the fish towards the end of cooking and simmer gently so the flesh stays tender and flaky in the center. Fresh lime and coriander at the finish help brighten the rich coconut curry and keep the dish balanced, fresh, and restaurant-quality.

FEATURED

FeaturedProduct

Fresh barramundi portions arranged on black slate over crushed ice with lemon

Fresh Barramundi Portions

200gm / Skin On / Per Portion

The same mild, flaky barramundi cut into individual 200g to...

$9.50 portion
$9.50 portion
VIEW PRODUCT
NUTRITION

NutritionPerServing

  • Calories 430 kcal
  • Total Fat 20.0 g
  • Total Carbohydrate 19.0 g
  • Protein 42.0 g
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