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Basa Tikka Masala

Basa Tikka Masala

Basa Tikka Masala

with Cumin Rice, Peas and Spinach

Recipe Development TeamPublished on March 07, 2025

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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 and the sweetness of the peas.

Tags:

Pescatarian

Allergens:

Fish

•Milk

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 20 minutes

DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)3356 kJ

Energy (kcal)802 kcal

Fat28.8 g

of which saturates14 g

Carbohydrate80.9 g

of which sugars12.3 g

Dietary Fibre7.8 g

Protein34.9 g

Salt2.7 g

Trans Fat0.1 g

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

Utensils

•Medium Saucepan

•Lid

•Garlic Press

•Paper Towel

•Large Saucepan

Cooking Instructions and Tips

Cook the Cumin Rice

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).

Prep Time

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.

Curry Up

3

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

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.

Finishing Touches

5

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.

Serve Up

6

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

Top with your basa tikka masala.

Enjoy!

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