Curtis Stone's tandoori-spiced barramundi with beetroot relish

null 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. STEP 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. STEP 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. STEP 4 Spoon the yoghurt vinaigrette evenly over serving plates. Arrange the barramundi over the vinaigrette and top with the beetroot-coconut relish.