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
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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
473 kJ 113 kcal
2222 kJ 530 kcal
Fat of which saturates
1.8 g 0.6 g
8.6 g 3 g
Carbohydrate of which sugars
16.6 g 2.5 g
77.9 g 11.8 g
Fibre
1.9 g
8.9 g
Protein
6.5 g
30.8 g
Salt
0.55 g
2.57 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)
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
130g basmati rice
basmati rice
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
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