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.
Easy Basa Tikka Masala, Black Rice & Toasted Coconut
Everything about this tikka is tempting! A rich curry sauce. Tender, responsibly-sourced basa. Sweet coconut chips. Simply serve with black rice to soak all the sauce up, spinach for greens and fresh chilli for heat.
Prep in 10
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 100g black rice (Organic Black Rice)
- 110g baby tomatoes
- 2 basa fillets (Fish)
- 1 onion
- 1 chilli
- 10g toasted coconut chips
- 1 unwaxed lemon
- 80g baby spinach
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 3 spring onion
- 200ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 627
Protein: 36g
Carbs: 51g
Fat: 32g
Ingredients
- 100g black rice (use half) (Organic Black Rice)
- 1 basa fillet (Fish)
- 10g toasted coconut chips (use half)
- 3 spring onion
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 unwaxed lemon (use half)
- 1 onion (use half)
- 1 chilli (use half)
- 80g baby spinach (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 669
Protein: 37g
Carbs: 51g
Fat: 36g
Easy Basa Tikka Masala, Black Rice & Toasted Coconut
Everything about this tikka is tempting! A rich curry sauce. Tender, responsibly-sourced basa. Sweet coconut chips. Simply serve with black rice to soak all the sauce up, spinach for greens and fresh chilli for heat.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Get the curry started
- Thinly slice the onion
- Heat the large frying pan with 1/2 tbsp oil on a medium heat. Once hot, add the onion and cook for 5 mins, until softening
- Meanwhile, deseed and thinly slice the chilli. Finely slice the spring onions
- Add half the chilli to the frying pan, then cook for 2 mins
- Add the tikka paste and tomatoes, then cook for a further 3 mins, stirring regularly
Simmer simmer
- Rinse and roughly chop the spinach, then add to the pan, along with the coconut milk
- Bring to a boil, then simmer for 2 mins, stirring to wilt the spinach. Add the basa and gently submerge in the sauce
- Cover with a lid and simmer for 11 mins, until the fish is cooked and the liquid thickens into a glossy sauce
Plate up
- Quarter the lemon
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the rice into bowls with the fish and curry sauce. Finish with a squeeze of lemon juice
- Garnish with the coconut chips and the remaining lemon wedges, chilli and the spring onion
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