Basa Tikka Masala Curry with Brown Basmati Rice, Courgette & Peanuts

Serving size

1 person 2 people 4 people

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 Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
75g seasonal tomatoes
1 courgette
1 shallot
2 basa fillets (Fish)
40g baby spinach

Allergens

Contains: Peanuts, Fish

May Contain: Nuts, Sesame, Celery, Mustard, Peanuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	633Kcal
	412kJ	2650kJ
Fat	4.8g	31g
of which saturates	0.8g	5.2g
Carbohydrates	8g	50g
of which sugars	1.7g	11g
Protein	6.0g	39g
Salt	0.25g	1.6g
Fibre	1.6g	11g

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 Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
40g baby spinach (use half)
1 handful of fresh coriander (use half)

Allergens

Contains: Peanuts, Fish

May Contain: Nuts, Sesame, Celery, Mustard, Peanuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	637Kcal
	411kJ	2667kJ
Fat	4.8g	31g
of which saturates	0.8g	5.2g
Carbohydrates	8g	50g
of which sugars	1.7g	11g
Protein	6.1g	40g
Salt	0.25g	1.6g
Fibre	1.6g	11g

Back

High protein 1/3 daily fibre 7 plants Low sat fat Speedy Sauce

Basa Tikka Masala Curry with Brown Basmati Rice, Courgette & Peanuts

Prep time: 10 mins

Total time: 20 mins

Cuisine: Indian

Food group: Fish

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 fluffy basmati rice and garnish with peanuts for the perfect crunch!

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

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