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 Curry with Brown Basmati Rice, Courgette & Peanuts
If you never thought you could get a delicious dinner on the table in under 20 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 tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of fluffy basmati rice and garnish with peanuts for the perfect crunch!
High protein
1/3 daily fibre
7 plants
Low sat fat
Speedy Sauce
Serving size
Ingredients
- 1 unwaxed lime
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 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.)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 75g seasonal tomatoes
- 1 courgette
- 1 shallot
- 2 basa fillets (Fish)
- 40g baby spinach
Nutritional Information
Calories: 633
Protein: 39g
Carbs: 50g
Fat: 31g
Ingredients
- 75g seasonal tomatoes (use half)
- 1 shallot (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 courgette (use half)
- 1 basa fillet (Fish)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 250g delhi tikka masala curry sauce (use half) (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.)
- 1 unwaxed lime (use half)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 40g baby spinach (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 637
Protein: 40g
Carbs: 50g
Fat: 31g
Basa Tikka Masala Curry with Brown Basmati Rice, Courgette & Peanuts
If you never thought you could get a delicious dinner on the table in under 20 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 tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of fluffy basmati rice and garnish with peanuts for the perfect crunch!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a sieve & a measuring jug
Get started
- Finely slice the shallot. Dice the courgette into 1cm chunks
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the shallot and courgette and cook for 4-5 mins, until golden and starting to soften. Season with salt and pepper
- Meanwhile, rinse the spinach. Dice the basa into 3cm pieces
Build the curry
- Stir the tomatoes and curry powder into the veg pan and cook for 1 min
- Add the tikka masala sauce and 100ml water (50ml for 1 person). Stir to combine, bring to the boil, then lay the fish evenly into the pan, then simmer for 12 mins, until the sauce has thickened and the fish is cooked through
- In the final minute, gently stir in the spinach with a squeeze of lime juice, untiled wilted. Season to taste
Heat the rice
- When the curry has 5 mins remaining, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add 50ml water (25ml for 1 person) and a pinch of salt and cook for 2-3 mins, until piping hot
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the basa tikka masala between bowls, with the rice alongside. Tear over the coriander leaves and scatter with the peanuts. Garnish with the lime, cut into wedges for squeezing over
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