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.
Goan-style Basa Curry with Green Beans & Rice
This South Indian-style curry is richly spiced and coconutty, with plenty of zing from tamarind paste. We use responsibly-sourced basa and serve over a bed of brown rice, with vibrant green beans on the side.
High protein
6 plants
Serving size
Ingredients
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 160g green beans (use half)
- 1 basa fillet (Fish)
- 80g brown rice (use half) (100% Brown Rice)
- 2 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 200ml coconut milk (use half) (Coconut, Water)
- 2 garlic clove
- 110g baby tomatoes (use half)
- 1 shallot (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
Nutritional Information
Calories: 561
Protein: 34g
Carbs: 50g
Fat: 25g
Ingredients
- 2 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 2 tsp maple syrup (maple syrup(100%))
- 200ml coconut milk (Coconut, Water)
- 80g brown rice (100% Brown Rice)
- 1 shallot
- 110g baby tomatoes
- 2 garlic clove
- 2 basa fillets (Fish)
- 160g green beans
Nutritional Information
Calories: 551
Protein: 33g
Carbs: 49g
Fat: 24g
Goan-style Basa Curry with Green Beans & Rice
This South Indian-style curry is richly spiced and coconutty, with plenty of zing from tamarind paste. We use responsibly-sourced basa and serve over a bed of brown rice, with vibrant green beans on the side.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a medium lidded frying pan & a medium saucepan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Build the curry
- Finely dice the shallot. Finely chop or crush the garlic. Halve the tomatoes
- Heat the medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the shallot and a pinch of salt and cook for 3 mins
- Add the garlic to the pan and cook for 1 min. Add the pasanda spice, tomatoes, maple syrup and tamarind and cook for 3 mins
- Add the coconut milk and simmer for 8 mins, until slightly thickened. Season with salt and pepper
Add the fish
- Dice the basa into 3cm pieces, then add to the pan
- Cover with a lid and simmer for 11 mins, until the basa is cooked through
Meanwhile, cook the green beans
- Trim the green beans.
- Bring the other medium saucepan filled with salted hot water to a boil. Once boiling, add the green beans and boil for 2-3 mins, until cooked. Drain, then 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 curry into bowls, along with the rice and green beans.
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