Skip to main content

Basa Masala

Basa Masala

Basa Masala

with Basmati Rice, Peas, Spinach and Mango Chutney

Get 50% off 1st box + free dessert for life!

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

Salt3.93 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!

Meal right image

Explore Similar Recipes

Passata Recipes

Spinach Recipes

Meal left image

Meal right image

Explore Our Meal Kits

Meal Boxes for 1 Person

Vegetarian Meal Delivery

Calorie Smart Meal Delivery

Family Food Boxes

Meal left image

More delicious recipes with similar ingredients

Fragrant Chicken Coconut Curry

with Baby Spinach and Zesty Garlic Rice

Sticky Thai Style Pork Rice Bowl

with Green Beans and Sesame Seeds

Sesame Teriyaki Beef Meatballs

with Tenderstem® Broccoli and Basmati Rice

Family Favourite Thyme Roasted Chicken

with Roasted Veg and Chilli Glaze

Quick Penne Beef & Pork Ragu

with Mushrooms, Tenderstem® and Cheese

Honey Mustard Sausages and Homemade Onion Gravy

with Spinach Mash and Roasted Carrots

Sweet Sesame Chicken on Rice

with Bell Pepper and Onion

Pronto Bacon and Mushroom Linguine

with Courgette and Cheese

Bell Pepper, Mushroom and Chorizo Linguine

with Cheesy Sun-Dried Tomato Sauce

Midweek Roasted Chicken and Chive Sauce

with Tenderstem®, Buttered Peas and Potatoes

Teriyaki Chicken

with Green Beans and Basmati Rice

Warming Sweet Potato Coconut Dal

with Naans and Spinach

Creamy Lemon and Dill Salmon

with Roast Potatoes and Garlicky Peas

Herby Meatballs and Lover's Linguine

with Mushrooms, Red Wine Sauce and Cheese

Creamy Chicken and Pea Puff Pastry Pie

with Wholegrain Mustard and Mashed Potatoes

Pork Cheeseburger Inspired Rice Bowl

with Baby Gem Salad

Easy Lamb and Mushroom Ragu

with Penne, Cheese and Peas

Butter Bean and Cavolo Nero Stew

with Pesto and Ciabatta

Creamy Spiced Lentil and Chicken Curry

with Sweet Potato and Spinach

Brilliant Beef and Caramelised Onion Puff Pie

with Mash and Peas

Highest-rated dinner recipes

Surf and Turf: Fillet Steak and King Prawns

with Asparagus, Wedges and Lemon Garlic Butter

King Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Seared Duck Breast in Balsamic Gastrique Sauce

with Rosemary Roast Potatoes and Garlic Cavolo Nero

Prawn and Serrano Linguine

Coconut Dal with Roasted Butternut Squash,

Onion Textures and Warm Flatbreads

Tempting Tiger Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Pan-Fried Venison Steaks

with Rosemary Potatoes and Creamy Mustard Sauce

Penne Beef Ragu Alforno

with Cucumber and Tomato Salad

BBQ Pulled Chicken Loaded Cheesy Fries

with Fresh Avocado, Coriander and Chilli Salsa

Roasted Duck Breast and Redcurrant Jus

with Rosemary Roasties, Tenderstem® Broccoli, Cavolo Nero and Carrots

Creamy Fish Curry

with Sweet Potato and Cheat's Chapatis

Truffled Chicken, Bacon and Mushroom Pie

with Honey Butter Glazed Chantenay Carrots

Ultimate Creamy Coronation Chicken

with Garlic Butter Rice and Green Beans

Venison Steak and Creamy Mustard Sauce

with Rosemary Potatoes, Tenderstem® Broccoli and Roasted Pear Salad

Chilli ‘n’ Cheese Topped Smoky Sausage

with Bacon Jam, Fries & Slaw

Presto Bacon Pesto Pasta

with Peas, Tenderstem® and Italian Style Cheese

Rosemary Scented Lamb Loin

with Blue Cheese, Leek and Potato Gratin

Creamy Linguine

with Prawns and Serrano Ham

Cajun Spiced Bass

with Sweet Potato & Cavolo Mash with a Chive Dressing

Teriyaki Chicken

with Coconut Rice and Toasted Cashews

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®