Indian Spiced Fried Barramundi with Fiery Tomato‑Curry Glaze

Ingredients

• 3 pieces Barramundi fillets
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• ½ tsp Sichuan peppercorns, ground
• ½ tsp Paprika
• ½ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Olive oil
• 1 cup Avocado oil (for frying)
• 1 cup Tomatoes, diced
• ¼ cup Coconut cream
• 1 tsp Garlic, minced
• 1 tsp Ginger, grated
• ¼ tsp Turmeric powder
• ¼ tsp Red chili flakes
• 1 tbsp Lemon juice
• 1 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   In a shallow bowl, combine ground cumin, ground coriander, ground Sichuan pepper, paprika, salt, and black pepper; stir to blend the spice mix.

2. 2

   Pat the barramundi fillets dry, then rub each side with the spice mix, ensuring an even coating; let rest for 5 minutes.

3. 3

   Heat avocado oil in a deep skillet over medium‑high heat until shimmering (about 3 minutes). Carefully add the spiced fillets and fry 3‑4 minutes per side, or until golden and cooked through; remove and set on paper towels to drain.

4. 4

   While the fish cooks, prepare the glaze: in a saucepan, heat olive oil over medium heat, add minced garlic and grated ginger, sauté 1 minute until fragrant.

5. 5

   Add diced tomatoes, turmeric, red chili flakes, and a pinch of salt; simmer 5‑7 minutes, stirring occasionally, until the tomatoes break down.

6. 6

   Stir in coconut cream and lemon juice, reduce heat to low, and simmer 3‑4 minutes until the glaze thickens to a glossy consistency.

7. 7

   Plate the fried barramundi fillets, spoon the fiery tomato‑curry glaze over each, and garnish with optional chopped cilantro before serving.

8. 8

   Serve immediately; total prep ~30 minutes and cook ~20 minutes.