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
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
2 x 100g smoked basa fillets<span class="strong">†</span>
1 natural yoghurt pot (80g)<span class="strong">†</span>
130g basmati rice
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
*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.
basa (fish) (98%), salt, colours (curcumin, annatto norbixin)
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
130g basmati rice
basmati rice (100%)
Allergens
Allergens highlighted by † (fish, milk)
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
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
2
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
3
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
4
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
5
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
6
Meanwhile, chop the coriander finely, including the stalks (save some leaves for garnish!)
Cut the lime[s] in half
7
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
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
