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Smoky Fish & Sweetcorn Curry

Smoky Fish & Sweetcorn Curry

4.5rating out of 5

(1265 reviews from our customers)

Prep Time

35 min



Combining tender smoky fish and sweetcorn in a rich base of coconut, turmeric, fresh chilli, ginger and our signature blend curry powder, this simple curry is as flavourful as it is comforting. You’ll stir fresh baby spinach through at the end for colour and freshness. (Gluten-free, suitable for coeliacs).

Prep Time

35 min



What is Gousto all about?

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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!

For 2 people (double for 4)
1 brown onion
130g brown rice
1 red chilli
2 garlic cloves
15g fresh root ginger
1 tsp ground turmeric
1 tbsp curry powder
80g baby leaf spinach
2 smoked basa fillets †
vegetable stock cube (new5/18)
1 vegetable stock cube †
FLECKED coconut cream 50g
50g solid coconut cream
1 can of sweetcorn (150g)
You Will Need

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 130g brown rice
  • 1 red chilli
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 80g baby leaf spinach
  • 2 x 100g smoked basa fillets<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 50g solid coconut cream
  • 1 can of sweetcorn (150g)
Typical Values per 100g per serving
Energy 703 kJ
168 kcal
2611 kJ
623 kcal
of which saturates
6.6 g
5 g
24.6 g
18.5 g
of which sugars
18 g
3 g
66.8 g
11.1 g
Fibre 2.5 g 9.4 g
Protein 8.1 g 30.1 g
Salt 1.11 g 4.12 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.
Ingredients contain
1 brown onion
brown onion
130g brown rice
brown basmati rice (100%)
1 red chilli
red chilli
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 tsp ground turmeric
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
80g baby leaf spinach
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto norbixin)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain celery), leek, maltodextrin.
50g solid coconut cream
coconut 100%
1 can of sweetcorn (150g)
Sweetcorn, water
  • Allergens highlighted by † (fish, celery)

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 Smoky Fish & Sweetcorn Curry

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

2 Smoky Fish & Sweetcorn Curry

Meanwhile, peel and finely slice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a large knob of butter over a medium-low heat

Once hot, add the sliced onion and cook for 8-10 min or until softened

3 Smoky Fish & Sweetcorn Curry

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger 

Peel and finely chop (or grate) the garlic

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely (set some aside for garnish!)

4 Smoky Fish & Sweetcorn Curry

Boil a kettle

Once the onion has softened, add the chopped ginger, garlic and chilli (Can't handle the heat? Go easy!) to the pan with the curry powder and ground turmeric

Increase the heat to medium and cook for 3 min or until fragrant 

5 Smoky Fish & Sweetcorn Curry

Meanwhile, drain the sweetcorn 

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream and vegetable stock cube[s] in 375ml [700ml] boiled water – this is your coconut stock

6 Smoky Fish & Sweetcorn Curry

Add the drained sweetcorn to the pan with the coconut stock and cook for 4 min or until beginning to thicken

Meanwhile, cut the smoked basa fillets into bite-sized pieces

Wash, then pat the baby leaf spinach dry

7 Smoky Fish & Sweetcorn Curry

Add the smoked basa and baby spinach to the pan and cook, covered, for 4 min or until the spinach has wilted and the fish is cooked through

Remove the lid from the pan and gently stir the wilted spinach through the curry 

Cook for a further 3-4 min or until the sauce has thickened to a curry-like consistency 


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Serve the smoky fish & sweetcorn curry over the rice

Garnish with the reserved chopped chilli (Can't handle the heat? Go easy!) 


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