Goan curries famously marry the creaminess of coconut with fish. For this simple twist, you'll poach basa in a mix of aromatic spices and fresh spinach, before serving with coriander basmati rice.
Prep Time
20 min
Cuisine
Indian
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2 x 100g basa fillets<span class="strong">†</span>
130g basmati rice
1 tomato paste sachet (16g)
50g solid coconut cream
vegetable stock mix sachet (5.5g)
Typical Values
per 100g
per serving
Energy
745 kJ 177 kcal
2320 kJ 553 kcal
Fat of which saturates
6.5 g 5.5 g
20.4 g 17.3 g
Carbohydrate of which sugars
19.5 g 2.5 g
60.9 g 7.8 g
Fibre
2.4 g
7.6 g
Protein
9.1 g
28.2 g
Salt
0.44 g
1.38 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil half a kettle
Peel and finely dice the red onion[s]
Peel (scrape the skin off with a teaspoon) and grate (or finely chop) the ginger
Peel and grate (or finely chop) the garlic
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
2
Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the choppedonion and cook for 3-4 min or until starting to soften
Once softened, add the grated ginger and grated garlic to the pan and cook for 1 min or until fragrant
3
Add the basmati rice, a pinch of salt and 300ml [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 12-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
4
While the rice is cooking, remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the coconut cream and veg stock mix in 300ml [500ml]boiled water – this is your coconut stock
5
Add the curry powder and ground turmeric to the onion and cook for 30 secs or until fragrant
Add the tomato paste, most of the chopped chilli (can't handle the heat? Go easy!) and 1 tsp [2 tsp]sugar and cook for a further 1 min
Add the coconut stock and cook for 1-2 min or until starting to reduce – this is your curry
6
Wash the spinach, then chop it roughly
Add the chopped spinach to the curry and stir continuously for 1-2 min or until wilted
7
While the spinach wilts, cut the basa fillets into bite-sized pieces
Place the chopped basa over the curry and cook, covered, for 4-5 min or until cooked through – this is your Goan fish curry
Tip: Your fish is cooked when it turns opaque and flakes easily
Chop the coriander including the stalks, then stir it through the cooked rice – this is your coriander rice
8
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