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Prep Time
20 min
Cuisine
Indian
Masala corn or spiced corn is an Indian dish made of sweetcorn, chilli, spices and herbs. We've combined these ingredients with basmati rice to create a quick, easy, flavoursome dish. Topped with smoked fish, a dollop of yoghurt, and a good grind of black pepper. Smokin'! (Gluten-free, suitable for coeliacs).
Prep Time
20 min
Cuisine
Indian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 471 kJ 111 kcal |
2210 kJ 524 kcal |
Fat of which saturates |
1.9 g 0.7 g |
8.8 g 3.1 g |
Carbohydrate of which sugars |
16.2 g 2.6 g |
76.2 g 12.1 g |
Fibre | 2 g | 9.2 g |
Protein | 6.7 g | 31.5 g |
Salt | 0.51 g | 2.38 g |
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.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely slice the red onion[s]
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 sliced red onion with a pinch of salt and cook for 6-8 min or until softened and beginning to caramelise
Meanwhile, peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Cut the red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely
Once the onion has softened, add the curry powder, chopped garlic and chopped ginger to the pan and cook for 1 min or until fragrant
Drain the sweetcorn and add it to the pan with the basmati rice
Cook for 1 min further, stirring to coat the grains in all the spices
Add 350ml [700ml] cold water to the pan and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Tip: Add an extra splash of water if the pan is looking a little dry and the rice isn't cooked
While the rice is cooking, add the smoked basa fillets to a baking tray and drizzle them with olive oil
Season with a pinch of salt and pepper and put the tray in the oven for 8-10 min, or until the fish is cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
Meanwhile, chop the coriander finely, including the stalks (save some leaves for garnish!)
Cut the lime[s] in half
Once cooked, fluff the rice with a fork and add the chopped chilli (can't handle the heat? Go easy!) and chopped coriander
Squeeze in the juice of 1/2 [1] lime and season with a generous pinch of salt and pepper
Give everything a good mix up – this is your masala corn rice
Cut the remaining lime into wedges
Serve the smoked basa fillets over the masala corn rice
Dollop with some natural yoghurt
Garnish with a lime wedge and a grind of black pepper
Enjoy!