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 Goan Curry with Nigella Seed Rice & Kachumber Salad
If you never thought you could get a delicious dinner on the table in 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced basa in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant nigella seed rice and a refreshing kachumber salad to complete the feast!
High protein
5 plants
Speedy Sauce
Serving size
Ingredients
- 40g creamed coconut
- 80g baby spinach
- 1 handful of fresh coriander
- 1 cucumber
- 200g baby tomatoes
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp nigella seeds (Nigella Seeds)
- 1 unwaxed lemon
- 4 x basa fillets (Fish)
- 250g goan curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
Nutritional Information
Calories: 513
Protein: 33g
Carbs: 43g
Fat: 23g
Basa Goan Curry with Nigella Seed Rice & Kachumber Salad
If you never thought you could get a delicious dinner on the table in 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced basa in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant nigella seed rice and a refreshing kachumber salad to complete the feast!
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Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a medium frying pan, a large bowl, a sieve & a measuring jug
Start the curry
- Dice the basa into 3cm pieces
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the Goan sauce, creamed coconut and 250ml water
- Bring the sauce to a boil, lay the fish evenly in the pan, cover with a lid and simmer for 12 mins, until the basa is cooked through
Make the nigella seed rice
- Meanwhile, halve the lemon
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the nigella seeds and cook for 1 min, until fragrant
- 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. Season with salt and pepper
Make the kachumber salad
- Quarter the tomatoes. Dice the cucumber into 1cm chunks. Roughly chop the coriander
- In the large bowl, combine the tomatoes, cucumber, juice from half the lemon, half the coriander and 1 tsp olive oil. Season with salt and pepper
- Cut the remaining lemon half into 4 wedges
Finishing touches
- Rinse the spinach and stir through the curry in the final 1 min, until wilted. 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 curry into bowls, with the nigella seed rice and kachumber salad alongside. Garnish with the remaining coriander and lemon wedges
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