with Basmati Rice and Peas
Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're using basa, a white fish perfect for soaking up the delicious flavour of the masala curry sauce.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Basa Fillets
2 unit(s)
Curry Powder Mix
1 sachet(s)
Korma Curry Paste
50 grams
Tomato Passata
1 carton(s)
Vegetable Stock Paste
10 grams
Peas
120 grams
Water for the Sauce
150 milliliter(s)
Honey
0.5 tbsp
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, pat the basa dry with kitchen paper.
b) Cut the basa into 4cm pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the curry powder and korma curry paste. Fry until fragrant, 1 min.
a) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil.
b) Lower the heat to medium and add the basa pieces to the sauce, stirring to coat. Season with salt and pepper.
c) Simmer gently until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
a) Stir the peas and honey (see pantry for amount) into the curry.
b) Taste and season with more salt and pepper if needed.
c) Add a splash of water if it's a little too thick.
a) Share the rice between your serving bowls.
b) Spoon over your basa masala.
Enjoy!
2660
kJ
Energy (kJ)
636
kcal
Energy (kcal)
10
g
Fat
2
g
of which saturates
85.6
g
Carbohydrate
14.5
g
of which sugars
34.5
g
Protein
3.91
g
Salt
