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Malaysian Style Hot and Sour Tamarind Fish Curry

with Green Beans, Jasmine Rice and Sesame Seeds
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
639 kcal
Protein
: 
31g protein
Difficulty
: 
Medium
Allergens:
  • Fish
  • Soya
  • Cereals containing gluten
  • Barley
  • Sesame
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Pecan Nuts
  • Peanut
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Basa Fillets

(Contains: Fish)

1 sachet(s)

Malaysian Style Paste

(Contains: Soya)

40 grams

Tamarind Chutney

(Contains: Cereals containing gluten, Barley)

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 pinch

Chilli Flakes

2 unit(s)

Medium Tomato

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

80 grams

Green Beans

150 grams

Jasmine Rice

Not included in your delivery

1 tsp

Sugar for the Sauce

10 grams

Butter

100 milliliter(s)

Water for the Sauce

Energy (kJ)2672 kJ
Energy (kcal)639 kcal
Fat18.2 g
of which saturates4.5 g
Carbohydrate87.7 g
of which sugars13 g
Dietary Fibre7 g
Protein31 g
Salt2.1 g
Trans Fat0.1 g
Potassium96.6 mg
Calcium21 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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

b) Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

c) Leave to cook for 10 mins, then remove the pan from the heat (still covered).

d) Leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

a) Meanwhile, halve, peel and thinly slice the onion. 

b) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and stir-fry, stirring occasionally, until golden, 10-12 mins. 

c) While it fries, peel and grate the garlic (or use a garlic press). Cut the tomatoes into 1cm chunks.

d) Trim and halve the green beans.

3

a) Pat the basa dry with kitchen paper and cut the basa into 4cm pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.

b) Once the onions are golden, add the garlic, Malaysian style paste and half the chilli flakes (add less if you'd prefer things milder).

c) Fry until fragrant, 1 min.

d) Next, stir in the green beans and tomatoes. Cook until the veg starts to soften, 3-4 mins. 

4

a) Stir in the sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper. 

b) Bring to the boil then lower the heat to medium and gently stir in the basa pieces to the sauce.

c) 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

a) Once the fish is cooked, gently stir in the tamarind paste and butter (see pantry for amount).

b) Taste and season with more salt or pepper if you feel it needs it. 

6

a) Share out the rice between your bowls and spoon over the fish curry.

b) Sprinkle over the sesame seeds and remaining chilli flakes (if you want to, add less if you'd prefer things milder).

Enjoy!

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