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.
Fiery Lasooni Basa, Coconut Green Beans & Rice
Turn up the heat with our lasooni curry. Starring responsibly-sourced basa, coated in in Gymkhana’s famous Roasted Garlic & Chilli Marinade. You'll dish it up with vibrant roasted veg, fluffy brown rice and coconutty green beans. What a feast!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 160g green beans
- 80g brown rice (100% Brown Rice)
- 190g roasted chilli & garlic marinade (use half) (onions (40%), tomatoes, water, rapeseed oil, deggi mirch powder, salt, garlic, ginger, kashmiri chilli powder, fennel, garam masala [spices], cinnamon, black cardamom, green cardamom, turmeric, bay leaves)
- 2 basa fillets (Fish)
- 75g seasonal tomatoes
- 1 onion
- 1 tbsp desiccated coconut
- 1 handful of fresh coriander
Nutritional Information
Calories: 500
Protein: 33g
Carbs: 49g
Fat: 19g
Ingredients
- 1 onion
- 1 basa fillet (Fish)
- 1 tbsp desiccated coconut (use half)
- 1 handful of fresh coriander (use half)
- 75g seasonal tomatoes (use half)
- 190g roasted chilli & garlic marinade (use a quarter) (onions (40%), tomatoes, water, rapeseed oil, deggi mirch powder, salt, garlic, ginger, kashmiri chilli powder, fennel, garam masala [spices], cinnamon, black cardamom, green cardamom, turmeric, bay leaves)
- 160g green beans (use half)
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 522
Protein: 34g
Carbs: 53g
Fat: 19g
Fiery Lasooni Basa, Coconut Green Beans & Rice
Turn up the heat with our lasooni curry. Starring responsibly-sourced basa, coated in in Gymkhana’s famous Roasted Garlic & Chilli Marinade. You'll dish it up with vibrant roasted veg, fluffy brown rice and coconutty green beans. What a feast!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium ovenproof dish, a sieve, a slotted spoon, a measuring jug, a medium frying pan & a medium bowl
Get started
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked
- When the rice has 5 mins remaining, trim the green beans. Add to the rice pan and cook for 3-4 mins
- Once cooked, remove the green beans with a slotted spoon, then drain the rice
Oven time
- Cut the onion into 8 wedges. Halve the tomatoes
- Add both to the medium ovenproof dish, drizzle with 1 tsp oil, season with salt and pepper and roast for 5 mins
- After 5 mins, place the basa alongside the veg and coat with one-quarter of the chilli garlic marinade. Roast for 10 mins, until the fish is cooked through and veg is softened
Make the coconut green beans
- Roughly chop the coriander (saving a few leaves for garnish)
- To the medium bowl, add the desiccated coconut and 2 tbsp hot water (1 tbsp for 1 person)
- Add half the chopped coriander and the cooked green beans. Season with salt and pepper
Finishing touches
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add one-quarter of the chilli garlic marinade
- Stir in the roasted veg and 100ml water (50ml for 1 person), bring to a simmer and cook for 3-4 mins
- Stir the remaining chopped coriander through the sauce. Taste and season with salt and pepper if needed
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the rice between bowls, topped with the curry and basa. Serve the coconut green beans alongside. Garnish with the reserved coriander leaves
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.