Looking for a warming seafood dinner this winter? This coconut curry combines barramundi fillet skin-off with pumpkin, baby broccoli and Thai red curry paste in a creamy coconut sauce. It’s a filling family meal and an easy way to turn frozen fish into one of your next easy seafood meals.
Why You’ll Love This Barramundi Curry
- Creamy Coconut Curry: Coconut cream and Thai red curry paste create a rich sauce that pairs well with mild barramundi.
- Fish and Vegetables Together: Pumpkin and baby broccoli add vegetables to the same dish.
- Easy to Serve: Add steamed rice and fresh lime wedges to complete the meal.
- Simple Fish Preparation: Skin-off barramundi portions are easy to prepare after thawing.
- Made for Cooler Evenings: The creamy curry sauce and pumpkin make it a warming option for winter comfort food.
This recipe was inspired by a Coles coconut fish curry recipe, with barramundi fillet skin off used as the seafood choice for this version.
Quick Cooking Guide
- Prep time: 10–15 minutes
- Cook time: 30 minutes
- Servings: 4
Ingredients:
- 520g barramundi fillet, skin off, 4 × 130g portions
- 600g Kent pumpkin, peeled, seeded and cut into 2cm pieces
- 400ml coconut cream
- 4 tbsp Thai red curry paste
- 4 tsp fish sauce
- 4 tsp brown sugar
- 8 tsp olive oil
- 4 small bunches baby broccoli, trimmed
- 1 cup coriander leaves
- 2 long red chillies, optional
- 4 tbsp coconut flakes, toasted, optional
- 500ml water
- Lime wedges, to serve
- Steamed rice, to serve
How to Make Barramundi Curry
1. Prepare the Pumpkin
- Preheat the oven to 180°C.
- Place the pumpkin in a large baking dish.
- Toss with half the olive oil and bake for about 10 minutes, or until just beginning to soften.
2. Make the Coconut Curry Sauce
- Heat a large ovenproof frying pan over medium heat.
- Add the Thai red curry paste and cook for about 2 minutes, until fragrant.
- Add the water and bring to a simmer.
- Stir in the coconut cream, fish sauce and brown sugar.
3. Add the Barramundi
- Toss the baby broccoli with the remaining oil and arrange it with the pumpkin.
- Place the barramundi fillet skin-off over the vegetables.
- Pour the coconut curry sauce over the barramundi and vegetables.
- Bake for 15 to 20 minutes, or until the barramundi is cooked through and the vegetables are tender.
4. Finish and Serve
- Top with fresh coriander, sliced chilli and toasted coconut flakes, if using.
- Serve with steamed rice and fresh lime wedges.
Simple Tips for Better Barramundi Curry
- Thaw the barramundi according to the product instructions.
- Cut the pumpkin into similar-sized pieces for even cooking.
- Part-cook the pumpkin before adding the barramundi.
- Use barramundi portions of similar thickness where possible.
- Check the fish towards the end of cooking to avoid overcooking.
Creamy coconut, pumpkin and barramundi fillet skin off come together in a warming winter comfort food option for the family. Keeping frozen fish on hand also gives you a convenient option for easy seafood meals throughout the week.
Explore the Seafood Factory Outlet range and check the latest shop specials in Sydney for your next seafood meal.