Green Tikka Masala Basa Curry With Almonds And Rice
Tuck into this twist on the classic tikka masala. Whip up a green curry sauce with spices, coriander, green chilli and coconut before simmering with basa and spinach. Serve with rice and toasted almonds. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Heat a large, dry pan over a medium heat
Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden
Tip: Watch them like a hawk to make sure they don't burn!
Once golden, transfer the toasted almonds to a plate and reserve the pan
Peel and quarter your shallot[s]
Crush your garlic open by squashing with the side of a knife and discard the skin
Chop your tomato[es] into wedges
Chop your green chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)
Chop your creamed coconut roughly (if required!), then wash your spinach and pat it dry with kitchen paper
Add your curry powder and quartered shallot to a food processor with the crushed garlic, chopped tomato, creamed coconut and the chopped chilli (can't handle the heat? Go easy!)
Add most of your coriander (save some leaves for garnish!) with a small handful of spinach (save the rest for later!), 1 tsp [1 1/2 tsp] [2 tsp] sugar and a drizzle of olive oil and blitz until smooth – this is your green tikka sauce
Boil half a kettle
Return the reserved pan to a medium-high heat with a small drizzle of olive oil and a little knob of butter
Once melted, add the green tikka sauce with a generous pinch of salt and cook for 2-3 min or until very fragrant
Once fragrant, add 150ml [200ml] [250ml] boiled water with your vegetable stock mix
Chop your basa fillet[s] in half
Add the chopped basa to the pan and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 6-7 min further or until the fish is cooked through and the sauce has thickened
Tip: Your fish is cooked once it turns opaque and flakes easily
Once the fish is cooked through, add the remaining spinach and a pinch of salt to the pan and give everything a good mix up – this is your green tikka masala basa curry
Serve the green tikka masala basa curry with the basmati rice to the side
Tip: For fancy presentation, press the rice into a small bowl and turn out
Top with the toasted almonds and remaining coriander leaves
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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