Tandoori Barramundi with Mint- Yogurt Chutney, Kachumber Salad and Lemon Rice

Tandoori Barramundi with Mint- Yogurt Chutney, Kachumber Salad and Lemon Rice

  • Daana Category
  • Quick and easy
Cuisine
Indian

Oven baked Barramundi made better in Tandoori spices!

 

Allergens Fish, Dairy
Time 20 min
From The Sea
Type Fish

Nutritional Values

ENERGY263 kJ
PROTEIN7.3 g
FAT5.4 g
SAT FAT0.7 g
CARB9.1 g
SUGAR0.8 g
SODIUM406 mg

What We Send

1x Tomato
1 x Tomato
Coriander
Coriander
Chopped Salad Veggies
Chopped Salad Veggies
Barramundi fillet
Basmati Rice
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Daana's Pantry Lemon Rice Tempering Mix
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Daana's Pantry Salad Seasoning
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Mint-Yogurt Chutney
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Daana's Pantry Tandoori Marinade

What You'll Require

Oil 2 to 3 tbsp
Salt to taste
Lemon

Utensils

  • 2 x Heavy bottom pot
  • 2 x Wooden Spoon / Spatula
  • 2 x Serving Bowls

Pre Preparation

1

Marinate the fish in the tandoori marinade for 15 minutes.
 

2

Wash rice 2-3 times in cold water till water runs clear.

3

Soak in cold water for 20 minutes.
 

4

Wash and drain salad veggies.
 

5

 Wash and dice tomato

Cooking

Cooking Basmati Rice
1

In a heavy bottom pot add 1.5 ltr of water, salt and a tsp of oil to heat.
 

2

Drain the water from the rice and add to a  pot of water, bring to a boil on medium heat for 10-15 minutes.
 

3

Let it Drain completely, fluff with a fork. Keep aside for tempering to make Lemon Rice.
 

Making Lemon Rice
1

Heat 1-2 tsp oil a frying pan, add the Lemon Rice tempering mix. Add cooked rice.
 

2

Toss for 1-2 minutes to mix well. Add curry leaf and chopped coriander.
 

3

Add lemon juice , mix well and remove from heat.
 

Cooking Tandoori Barramundi
1

Grease the baking rack, place the marinated Barramundi (skin on top) on the rack.
 

2

Place the rack on a baking tray. Drizzle oil over the fish. 
 

3

Put into the pre-heated oven at 180 deg Celsius. and cook for 10-15 minutes till fish is cooked well.
 

4

Note: Prepare Kachumber salad while fish is cooking.
 

Make the Kachumber Salad
1

Put the washed Salad veggies and diced tomato in a serving bowl, add salad seasoning.
 

Tandoori Barramundi with Mint- Yogurt Chutney, Kachumber Salad and Lemon Rice

To Serve

Spoon Lemon Rice on a plate, place Tandoori Barramundi. Garnish with chopped coriander. Serve hot with Mint-Yogurt Chutney and Kachumber Salad.

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