The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Basa Coconut Korma Curry with Brown Rice & Courgette
Tender, responsibly-sourced basa and seasonal veggies simmer in this Mindful Chef take on Korma curry. Creamy coconut makes the sauce even more decadent. Coriander and lime bring fresh flavour. Brown rice to soak up all the flavour.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 courgette
- 1 handful of fresh coriander
- 40g creamed coconut
- 1 unwaxed lime
- 2 basa fillets (Fish)
- 2 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pepper
- 1 onion
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 546
Protein: 33g
Carbs: 53g
Fat: 24g
Ingredients
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 courgette (use half)
- 1 handful of fresh coriander (use half)
- 40g creamed coconut (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 unwaxed lime (use half)
- 2 tbsp korma paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion (use half)
- 1 pepper (use half)
- 1 basa fillet (Fish)
Nutritional Information
Calories: 550
Protein: 34g
Carbs: 53g
Fat: 24g
Basa Coconut Korma Curry with Brown Rice & Courgette
Tender, responsibly-sourced basa and seasonal veggies simmer in this Mindful Chef take on Korma curry. Creamy coconut makes the sauce even more decadent. Coriander and lime bring fresh flavour. Brown rice to soak up all the flavour.
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Delicious, high quality food - and lots of it
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Dissolve the creamed coconut in the measuring jug with 250ml boiling water (125ml for 1 person)
Build the dish
- Finely slice the onion. Dice the pepper into 2cm chunks. Dice the courgette into 1cm chunks
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion, pepper and courgette and cook for 5-7 mins, until softened
- Add the ginger & garlic paste, curry powder and korma paste and cook for 2 mins
Combine the flavours
- Dice the basa into 3cm pieces
- Add the coconut mixture to the pan and bring to the boil. Lay the fish evenly into the curry, then simmer for 12 mins, until cooked through. Season with salt and pepper to taste
- Cut the lime into wedges. Roughly chop the coriander
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the basa curry between bowls, with the rice alongside. Garnish with the coriander and lime wedges
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