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Fish Tikka Masala

with Basmati Rice and Spinach

Tags:
Quick
Allergens:
Fish
Milk
Celery
Nuts

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

1 unit(s)

Garlic Clove

1 pack(s)

Fish Pie Mix

(Contains Fish)

30 grams

Tomato Puree

1 sachet(s)

Curry Powder Mix

75 grams

Tikka Masala Paste

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams

Butter

1 tbsp

Honey

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Nutritional information

Energy (kJ)3043 kJ
Energy (kcal)727 kcal
Fat32.6 g
of which saturates14.1 g
Carbohydrate77.2 g
of which sugars13.4 g
Protein31.6 g
Salt4.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Large Saucepan
Garlic Press
Fork

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, then pop it on top of the pan and allow to steam until ready to serve.

2

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

b) Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.

3

a) Heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Stir in the tomato puree, curry powder, garlic, tikka paste and stir-fry until fragrant, 1-2 mins. 

4

a) Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring up to a boil. 

b) Gently stir through the fish pie mix. Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the butter and honey (see pantry for both amounts) into the sauce until melted. Taste, season with salt and pepper if needed.

c) Fluff up the rice with a fork. 

6

a) Share your rice between bowls and top with the fish curry.

b) Sprinkle over the toasted flaked almonds to finish. 

Enjoy!