Basa Masala and Basmati Rice
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Basa Masala and Basmati Rice

with Peas

Tags:
Quick
Under 650 calories
Allergens:
Fish
Mustard
Celery

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.

Preparation Time25 minutes
Cooking time15 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

(Contains Celery)

120 grams

Peas

Not included in your delivery

150 milliliter(s)

Water for the Sauce

½ tbsp

Honey

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Nutritional information

Energy (kJ)2694 kJ
Energy (kcal)644 kcal
Fat10.1 g
of which saturates2 g
Carbohydrate85.6 g
of which sugars14.5 g
Protein35.5 g
Salt3.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Chopping Board
Knife
Large Frying Pan

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 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.

2

a) Meanwhile, pat the basa dry with kitchen paper and cut the basa into 4cm pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.

3

a) Heat a large frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the curry powder and korma paste and fry until fragrant, 1 min.

4

a) Stir in the passata, vegetable 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, stir to coat.

c) Season with salt and pepper.

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

5

a) Stir the peas and honey (see pantry for amount) into the sauce.

b) Taste and season with more salt and pepper if needed.

c) Add a splash of water if it's a little too thick.

6

a) Share the rice between your serving bowls.

b) Spoon over the basa and curry sauce.

Enjoy!