Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the turmeric, ½ tsp cumin, and ¼ tsp cinnamon (1 tsp cumin and ½ tsp cinnamon for 4 servings). (You’ll use more of all the spices later.) Cook, stirring constantly, until spices are fragrant, 10-20 seconds.

Add rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Place in a medium microwave-safe bowl and cover with plastic wrap. Microwave until slightly tender, 2-3 minutes (the carrots will finish cooking in the next step). (Careful when uncovering—steam will be released!)

Halve, peel, and cut onion into ¼-inch-thick strips. Quarter lemon. Roughly chop cilantro.

Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and onion; season with 1 tsp cumin (2 tsp for 4 servings), salt, and pepper. Cook, stirring occasionally, until softened, 4-5 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

While veggies cook, pat barramundi* dry with paper towels. Season all over with remaining turmeric, remaining cumin, salt, and pepper.

Once veggies are done, heat a drizzle of olive oil in same pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.

While barramundi cooks, in a small bowl, combine sour cream, juice from half the lemon (whole lemon for 4 servings), a pinch of remaining cinammon, salt, and pepper.

Fluff rice with a fork. Taste and season with salt and pepper.

Divide rice between shallow bowls. Top with barramundi and carrot jumble in separate sections. Sprinkle with almonds and cilantro; drizzle everything with lemon sauce. Serve.