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Fish Tikka Masala
Fish Tikka Masala

Fish Tikka Masala

with Basmati Rice and Spinach

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Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're using a mix of cod, salmon and smoked haddock, perfect for soaking up the delicious flavour of the masala curry sauce.

Tags:
Pescatarian
•New
Allergens:
Fish
•Milk
•Nuts

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 15 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

40 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams

Butter

1 tbsp

Honey

Nutritional information

Energy (kJ)3059 kJ
Energy (kcal)731 kcal
Fat32.7 g
of which saturates14.1 g
Carbohydrate81.8 g
of which sugars13.7 g
Dietary Fibre5.8 g
Protein31.7 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Large Saucepan
•Garlic Press

Instructions

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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.

Prep Time
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.

Curry Up
3

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

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

Add the Fish
4

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

b) Gently stir through the fish pie mix.

c) 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.

Finishing Touches
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 curry until melted. Taste and season with salt and pepper if needed.

c) Fluff up the rice with a fork. 

Serve Up
6

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

b) Sprinkle over the toasted flaked almonds to finish. 

Enjoy! 

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