Slow-Cooked Barramundi Curry with Finger Lime and Coconut

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A gentle curry featuring flaky barramundi simmered in creamy coconut milk, brightened with fresh finger lime pearls. This Australian-inspired seafood recipe (gluten free, dairy free), ready in about 35 minutes, pairs barramundi fillets, coconut milk, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600 g, cut into 2-inch pieces barramundi fillets
• 400 ml coconut milk
• 2 tbsp yellow curry powder
• 1 tbsp, finely grated ginger
• 3, minced garlic cloves
• 1, thinly sliced red chili
• 1 medium, finely chopped onion
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp, for garnish finger lime pearls
• 1/4 cup, chopped fresh coriander
• to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 finely chopped medium onion, 3 minced garlic cloves, 1 tbsp finely grated ginger, and 1 thinly sliced red chili. Sauté for 4-5 minutes until fragrant and the onion is translucent.
2. Step 2: Stir in 2 tbsp yellow curry powder and cook for 1 minute to release the spices’ aroma.
3. Step 3: Pour in 400 ml coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Bring the mixture to a gentle simmer over medium-low heat.
4. Step 4: Add 600 g barramundi fillet pieces to the curry sauce, cover, and simmer gently for 10 minutes until the fish is cooked through and flakes easily.
5. Step 5: Season with salt to taste, then remove from heat. Spoon the curry into bowls and garnish each with 2 tbsp fresh finger lime pearls and 1/4 cup chopped fresh coriander before serving.