with rice
A mild and flaky whitefish such as basa is the perfect choice to simmer slowly in a creamy curry. This allows all of the complex and aromatic flavours to come through as much as possible in every bite.
Allergens
Utensils
Tags
Basa
240 grams
Rice
150 grams
Coconut Milk
1 pack(s)
Rogan Josh Curry Paste
1 sachet(s)
Onion
1 unit(s)
Baby Spinach
120 grams
Honey
1 sachet(s)
Tandoori Masala Mix
2 sachet(s)
Chilli Oil
8 milliliter(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and chop the onion into small pieces. Shake the coconut milk to dissolve any lumps.
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the onion and tandoori masala mix until softened, stirring occasionally, 4-5 mins. Season with salt and pepper.
- Add the coconut milk, rogan josh paste, 50ml water (per 2P) and spinach to the pan.
- Cover and simmer, allowing the spinach to wilt, 2-3 mins.
- Meanwhile, cut each basa fillet into four equal-sized pieces. Season with salt and pepper.
- Add the fish to the curry, cover and simmer until the fish is cooked, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Once cooked, stir the honey and chilli oil carefully through the curry.
- Add a spash of water to loosen if required. Season to taste with salt and pepper.
- Fluff up the rice with a fork and divide between plates.
- Spoon generous helpings of fish curry over the top.
2880
kJ
Energy (kJ)
688
kcal
Energy (kcal)
25.1
g
Fat
16.1
g
of which saturates
81.6
g
Carbohydrate
10
g
of which sugars
5.3
g
Dietary Fiber
32.5
g
Protein
0
mg
Cholesterol
1.3
g
Salt
