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 Tikka Masala with Coriander Rice & Sunflower Seeds
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. 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 tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of coriander rice and garnish with sunflower seeds for the perfect crunch!
High protein
6 plants
Speedy Sauce
Serving size
Ingredients
- 1 onion
- 10g sunflower seeds
- 80g baby spinach
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 handful of fresh coriander
- 250g delhi tikka masala curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract.)
- 200ml coconut milk (Coconut, Water)
- 4 x basa fillets (Fish)
- 2 courgette
Nutritional Information
Calories: 542
Protein: 35g
Carbs: 42g
Fat: 26g
Basa Tikka Masala with Coriander Rice & Sunflower Seeds
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. 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 tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of coriander rice and garnish with sunflower seeds for the perfect crunch!
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a sieve & a measuring jug
Cook the veg
- Thinly slice the onion. Dice the courgettes into 1cm chunks. Cut the basa into 3cm pieces
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and courgette and cook for 5-6 mins. Season with salt and pepper
Simmer simmer
- Add the coconut milk, tikka masala curry sauce and 50ml water to the veg pan. Bring to the boil and lay the fish evenly into the pan. Simmer for 12 mins, until cooked through
Rice time
- Meanwhile, roughly chop the coriander
- When the curry has 5 mins remaining, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot. Stir through half the coriander. Season with salt
Last bits & plate up
- Rinse the spinach, then add to the curry and simmer for 1 min, until wilted
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the basa tikka masala into bowls, with the rice alongside. Sprinkle over the sunflower seeds and remaining coriander
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