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Tandoori-spiced Barramundi with Beetroot Relish

Add a little spice to the mix with this delicious tandoori-spiced barramundi recipe. It is a healthy and quick meal that is easy for entertaining or just a perfect go-to family dinner.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •    1 tbsp olive oil
    •    1/2 tsp chilli powder
    •    1/2 tsp ground cumin
    •    1/2 tsp ground ginger
    •    3 tsps ground paprika
    •    1/2 tsp ground turmeric
    •    1/2 tsp ground coriander
    •    4 ocean barramundi portions, skin removed

For beetroot-coconut relish:

    •    1 lime, zested, juiced
    •    2 tsps light brown sugar
    •    1 tsp finely grated ginger
    •    1/2 cup coarsely chopped mint
    •    1/4 cup (20g) shredded coconut
    •    1/2 cup coarsely chopped coriander
    •    2 beetroot (about 150g each), peeled, coarsely grated (about 2 cups)

For yoghurt vinaigrette:

    •    1 lime, juiced
    •    2 tbsps olive oil
    •    2 tsps light brown sugar
    •    1/2 cup (140g) plain whole-milk Greek-style yoghurt


  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.

This great family recipe is thanks to Taste at


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