How to Cook Barramundi | Cook with Curtis Stone | Coles

After a gourmet meal you can plate up in 30 minutes? Learn how it’s done with Curtis Stone’s Tandoori-Spiced Barramundi with Beetroot Relish. It’s vibrant, fresh and bursting with flavour. Full recipe www.coles.com..... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Curtis Stone's Tandoori-Spiced Barramundi with Beetroot Relish
Serves 4 Prep 20 mins
Cooking 10 mins
3 tsp ground paprika
½ tsp each chilli powder, ground coriander, ground cumin, ground ginger and ground turmeric
4 Coles Australian Ocean Barramundi Skin-On Portions, skin removed
1 tbs olive oil
Beetroot-coconut relish
1 lime, zested, juiced
2 tsp light brown sugar
1 tsp finely grated ginger
2 beetroot (about 150g each), peeled, coarsely grated (about 2 cups)
½ cup each coarsely chopped mint and coriander
¼ cup (20g) shredded coconut
Yoghurt vinaigrette
½ cup (140g) plain whole-milk Greek-style yoghurt
2 tbs olive oil
2 tsp light brown sugar
1 lime, juiced
1 To make the beetroot-coconut relish, in a medium bowl, whisk the lime zest, 2 tbs lime juice, sugar and ginger until the sugar dissolves. Add the beetroot, mint, coriander, coconut and a pinch of salt and toss to combine.
2 To make the yoghurt vinaigrette, in a small bowl, whisk the yoghurt, oil, sugar, 2 tbs lime juice and 1 tbs water. Season with salt.
3 In a small bowl, combine the paprika, chilli powder, coriander, cumin, ginger and turmeric with 1 tsp sea salt flakes. Sprinkle the spice mix evenly over both sides of the barramundi. Heat a large non-stick frying pan over medium heat. Add the oil and barramundi and cook for 4 mins each side or until the barramundi is browned and cooked through.
4 Spoon the yoghurt vinaigrette evenly over serving plates. Arrange the barramundi over the vinaigrette and top with the beetroot-coconut relish.
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