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Basa Masala

Basa Masala

Basa Masala

with Basmati Rice, Peas, Spinach and Mango Chutney

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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.

Tags:

Pescatarian

•High Protein

Allergens:

Fish

•Mustard

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.

Total25 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Basa Fillets

(Contains: Fish)

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains: Mustard)

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

120 grams

Peas

40 grams

Mango Chutney

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2766 kJ

Energy (kcal)661 kcal

Fat9 g

of which saturates1.5 g

Carbohydrate92.3 g

of which sugars22.1 g

Dietary Fibre8.8 g

Protein35 g

Salt3.9 g

Trans Fat0.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Pan

Instructions

Boil the Rice

1

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.

Prep the Fish

2

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.

Curry Up

3

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.

Simmer Time

4

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.

Peas Please

5

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

Serve

6

a) Share the rice between your serving bowls.

b) Spoon over your basa masala.

Enjoy!

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