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Preheat the oven to 375°F.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, stirring occasionally.
Add the ginger, red curry paste, turmeric, cumin, coriander, cardamom, and cinnamon and cook for 1 minute, stirring constantly.
Add the coconut milk, stock, fish sauce, lime juice, and brown sugar and bring to a simmer.
Season the barramundi fillets with salt and pepper and add to the skillet. Cover and cook for 8 minutes, until the fish is cooked through.
Transfer the fish and sauce to a baking dish and bake for 10 minutes.
Serve the barramundi with the coconut curry sauce over steamed jasmine rice and garnish with fresh cilantro.