Fiery Lasooni Basa, Coconut Green Beans & Rice

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	500Kcal
	492kJ	2091kJ
Fat	4.4g	19g
of which saturates	1.4g	5.8g
Carbohydrates	11g	49g
of which sugars	2.2g	9.3g
Protein	7.7g	33g
Salt	0.23g	0.97g
Fibre	2.4g	10g

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)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	522Kcal
	453kJ	2186kJ
Fat	3.9g	19g
of which saturates	1.2g	5.8g
Carbohydrates	11g	53g
of which sugars	2.6g	13g
Protein	7.1g	34g
Salt	0.2g	0.98g
Fibre	2.4g	12g

Back

High protein 1/3 daily fibre 6 plants Low sat fat

Fiery Lasooni Basa, Coconut Green Beans & Rice

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Fish

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!

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

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