Skip to main content
Basa and Sweet Onion Green Tikka Masala
Basa and Sweet Onion Green Tikka Masala

Basa and Sweet Onion Green Tikka Masala

with Cashew Nuts and Rice

Recipe Development Team
Recipe Development TeamUpdated on September 19, 2025

Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. This is the tikka masala you know and love but with a verdant freshness added by blending spinach with the sauce ingredients. You can also enjoy without blending as basa palak tikka masala.

Tags:
Blender Needed
New
Pescatarian
Allergens:
Fish
Cashew nuts
Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

2 unit(s)

Medium Tomato

2 unit(s)

Basa Fillets

(Contains: Fish)

150 grams

Basmati Rice

1 sachet(s)

North Indian Style Spice Mix

15 grams

Ginger Puree

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

25 grams

Cashew Nuts

(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Sesame)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Onions

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2799 kJ
Energy (kcal)669 kcal
Fat24.8 g
of which saturates15.8 g
Carbohydrate81.9 g
of which sugars11.2 g
Dietary Fibre6.2 g
Protein34.5 g
Salt1.75 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Garlic Press
Lid
Medium Saucepan
Blender
Rolling Pin

Cooking Instructions and Tips

Get Prepped
1

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Chop the tomatoes into 2cm chunks.

Pat the basa dry with kitchen paper and cut into 4cm pieces. IMPORTANT: Wash your hands and equipment after handling raw fish. 

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

Cook the Rice
2

While the onion cooks, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Finish the Sauce
3

Meanwhile, once the onion has softened, add the sugar for the onions (see pantry for amount). Stir and cook for 1 min.

Add the tomatoes, garlic, North Indian style spice mix and ginger puree. Stir together and cook for 3-4 mins, stirring occasionally, until the tomato has softened a little.

Pour in the coconut milk, water for the sauce (see pantry for amount) and add the veg stock paste. Bring to the boil, reduce the heat to medium and simmer until thickened, 4-5 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

Blitz Time
4

Once everything's softened, let the curry sauce cool a little.

Once cooled, add the curry sauce to a blender and blitz until smooth. Carefully pour back into your pan to warm through. Add a splash of water if it's a bit thick. TIP: If you don't have a blender, don't worry, it'll still be just as delicious if you don't blend it!

Taste and season with salt and pepper if you feel it needs it.

Cook the Fish
5

Add the fish to the sauce in the pan and stir to coat.

Put your pan on medium-high heat and bring the sauce to the boil. Once boiling, lower the heat to medium.

Simmer gently until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, crush the cashews in the unopened sachet using a rolling pin.

Finish and Serve
6

Fluff up the rice and divide between your bowls.

Spoon the fish curry on top and sprinkle over the crushed cashew nuts.

This week's must-try HelloFresh recipes

Teriyaki Pulled Beef Bao

Teriyaki Pulled Beef Bao

with Black Sesame Wedges and Smacked Cucumber Salad
Peri Peri & Maple Glazed Spatchcock Chicken

Peri Peri & Maple Glazed Spatchcock Chicken

with Chips, Garlic Bread, Peas and Tenderstem® Broccoli
Ultimate Beef and Chorizo Lasagne Soup

Ultimate Beef and Chorizo Lasagne Soup

with Herby Garlic Bread
Chinese BBQ Style Roast Pork Belly and Sticky Rice

Chinese BBQ Style Roast Pork Belly and Sticky Rice

with Roasted Greens, Spring Rolls and Sweet Chilli Sauce
Ultimate Creamy Truffle Mushroom & Burrata Linguine

Ultimate Creamy Truffle Mushroom & Burrata Linguine

with Flaked Almonds, Rocket Salad and Garlic Ciabatta
American Style Chicken Schnitzel Sando

American Style Chicken Schnitzel Sando

with Caramelised Onions, Burger Sauce, Apple Slaw and Fries
Cosy Butternut Squash Mac and Cheese

Cosy Butternut Squash Mac and Cheese

with Rocket and a Crispy Sage Crumb
Orkney Crab, Leek and Potato Gratin

Orkney Crab, Leek and Potato Gratin

with Oven-Ready Garlic Baguette and Baby Plum Tomato Salad
Chilli non Carne Rice Jumble

Chilli non Carne Rice Jumble

with Bell Pepper, Soured Cream, Avocado and Coriander
Smoky Harissa Butter Beans and Toasted Ciabatta

Smoky Harissa Butter Beans and Toasted Ciabatta

with Roasted Sweet Potato, Greek Style Cheese and Crispy Onions
Creamy Chickpea Korma

Creamy Chickpea Korma

with Basmati Rice, Peas and Coriander
Harissa Butter Bean Loaded Jacket Potato

Harissa Butter Bean Loaded Jacket Potato

with Greek Style Cheese and Radish & Baby Leaf Salad
Greek Style Lamb Moussaka

Greek Style Lamb Moussaka

with Creamy Aubergine Topping
Pesto Pulled Chicken Orzo

Pesto Pulled Chicken Orzo

with Spinach, Peas and Cheese
Mexican Style Bacon and Bean Frijoles Charros

Mexican Style Bacon and Bean Frijoles Charros

with Soured Cream and Cheese
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
Family Favourite Pork and Apple Burger

Family Favourite Pork and Apple Burger

with Rosemary Wedges and Rocket Salad
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Midweek Chipotle Beef and Pork Rigatoni

Midweek Chipotle Beef and Pork Rigatoni

with Cheddar, Spinach and Rocket
Creamy Bacon, Potato and Baby Gem Salad

Creamy Bacon, Potato and Baby Gem Salad

with Ciabatta Croutons and Italian Style Cheese