Heat olive oil in a large pot over medium heat. Add onions, celery, and garlic. Sauté until tender.
Stir in 1 tablespoon of curry powder and continue cooking for another minute.
Pour in the fish stock and bring to a simmer. Cook for about 15 minutes.
Use a hand blender to blend the mixture until smooth.
Add diced carrots and potatoes to the pot. Continue cooking for an additional 15 minutes or until the vegetables are tender.
Combine corn flour and 1 teaspoon of curry powder, in a ziplock bag. Add fish cubes to the bag, seal, and shake to coat the fish evenly. Remove the fish from the bag and shake off any excess corn flour using a sieve.
In a separate saucepan, heat olive oil and fry the vermicelli until golden brown. Add the fried vermicelli to the soup.
Heat olive oil in the same saucepan and fry the fish cubes until golden brown. Add the fried fish cubes to the soup.
Cook for a few more minutes until heated through.
Serve hot and enjoy your delicious curried Barramundi soup!
