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Basa Tikka Masala

with Cumin Rice and Spinach

Tags:
Quick
Allergens:
Fish
Milk

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 time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 sachet(s)

White Cumin Seeds

(May contain Sesame, Celery)

2 unit(s)

Garlic Clove

2 unit(s)

Basa Fillets

(Contains Fish)

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains Milk)

40 grams

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar

150 milliliter(s)

Water for the Curry

20 grams

Butter

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Nutritional information

Energy (kJ)3205 kJ
Energy (kcal)766 kcal
Fat28.5 g
of which saturates14 g
Carbohydrate73.3 g
of which sugars7.7 g
Protein32.8 g
Salt2.74 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan with Lid
Chopping Board
Grater
Knife
Large Saucepan

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, cumin seeds and 0.25 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).

2

Meanwhile, peel and grate the garlic (or use a garlic press).

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

3

Pop a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the tikka paste, tomato puree and garlic. Cook, stirring, until fragrant, 1 min.

Stir in the creme fraiche, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then lower the heat to medium. 

4

Add the basa pieces to the sauce and stir to coat. Season with salt and pepper.

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

5

When the fish is cooked, add the spinach to the pan a handful at a time until wilted, 1-2 mins.

Gently stir through the butter (see pantry for amount) until melted, 1 min more.

Taste and season with salt and pepper if needed.

6

Fluff up the rice using a fork and share between your bowls.

Top with your basa tikka masala.

Enjoy!