Coconut Basa Korma with Black Rice & Cashews

Serving size

1 person 2 people 4 people

Ingredients

80g baby spinach
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
30g smooth cashew butter (Nuts, Peanuts)

(Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
40g creamed coconut
4 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)
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
4 x basa fillets (Fish)
30g cashew nuts (Nuts)
1 handful of fresh coriander
2 pepper
1 onion
460g wholegrain black rice

(whole grain black rice, water, rice oil, salt)

Allergens

Contains: Soya, Nuts, Mustard, Fish

May Contain: Peanuts

Nutritional Information

Typical values	per 100g	per portion
Energy	139Kcal	598Kcal
	583kJ	2501kJ
Fat	5.7g	24g
of which saturates	2.2g	9.6g
Carbohydrates	14g	58g
of which sugars	1.8g	7.6g
Protein	8.5g	37g
Salt	0.47g	2.0g
Fibre	2.1g	9.0g

Back

High protein 7 plants

Coconut Basa Korma with Black Rice & Cashews

Prep time: 15 mins

Total time: 25 mins

Cuisine: Indian

Food group: Fish

Our better-than-takeaway korma is a crowd-pleaser! Made with delicious and responsibly-sourced basa, vibrant peppers and leafy spinach. Add creamy cashew butter and coconut milk, then spoon it over black rice. Don't forget the crunchy cashews on top. Even better? Each serving provides 1/3 of your daily fibre!

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out 2 large frying pans, a sieve & a measuring jug

Prep & soften the veg

Thinly slice the onion. Roughly dice the peppers. Roughly chop the coriander and cashews
Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 5-7 mins, until softened. Season with salt and pepper

Build the curry

Meanwhile, dice the basa into 3cm pieces
Add the ginger & garlic paste, curry powder and korma paste to the pan. Cook for 2 mins, until fragrant
Add the creamed coconut, cashew butter, tamari and 300ml hot water
Bring the sauce to a boil and stir to dissolve, then lay the basa evenly in the pan and simmer for 12 mins, until cooked through

Heat the rice

When the curry has 5 mins remaining, heat the other large frying pan on medium-high heat
Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot

Last bits

Rinse the spinach, then stir into the curry along with half the coriander
Simmer for 1-2 mins, until wilted. Add a splash of water if it gets too thick. Season with salt and pepper

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Serve the basa korma into bowls with the rice alongside. Garnish with the cashews and remaining coriander