Basa Tikka Masala
with Cumin Rice, Peas and Spinach
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 and the sweetness of the peas.
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.
Ingredients
150 grams
Jasmine Rice
1 sachet(s)
White Cumin Seeds
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
120 grams
Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
100 milliliter(s)
Water for the Curry
20 grams
Butter
Nutritional information
Utensils
Instructions
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).
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.
Pop a large saucepan on medium-high heat with a drizzle of oil.
Once hot, add the tikka masala 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.
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.
When the fish is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the peas and butter (see pantry for amount) until the butter has melted, 1 min more.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Fluff up the rice using a fork and share between your bowls.
Top with your basa tikka masala.
Enjoy!
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