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.
Sri Lankan-style Basa Curry with Cinnamon Rice & Green Beans
Our fragrant brown rice, studded with cinnamon-spiced golden onions, is a delicious base to this coconutty, responsibly-sourced basa curry. A twist of lime, squeezed in just before serving, keeps it tasting fresh.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 unwaxed lime
- 160g green beans
- 2 basa fillets (Fish)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 30g creamed coconut
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 1 handful of fresh coriander
- 110g baby tomatoes
- ½ tsp ground cinnamon
- 1 onion
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 556
Protein: 35g
Carbs: 61g
Fat: 20g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 handful of fresh coriander (use half)
- 2 tbsp Sri Lankan spice blend (use half) (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 160g green beans (use half)
- 1 onion (use half)
- 30g creamed coconut
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 0.5 tsp ground cinnamon (use half)
- 1 basa fillet (Fish)
- 1 unwaxed lime (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 656
Protein: 37g
Carbs: 65g
Fat: 30g
Sri Lankan-style Basa Curry with Cinnamon Rice & Green Beans
Our fragrant brown rice, studded with cinnamon-spiced golden onions, is a delicious base to this coconutty, responsibly-sourced basa curry. A twist of lime, squeezed in just before serving, keeps it tasting fresh.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, another medium saucepan, a sieve & a measuring jug
Get started
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain and return to the pan
Soften the onion
- Finely slice the onion
- Heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add half the onion and cook for 4-5 mins, stirring occasionally, until softened
- Add the cinnamon (or to taste), season with salt and pepper, and cook for another 2 mins. Remove from the pan
Combine the flavours
- Halve the tomatoes. Roughly chop the coriander
- Reheat the frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the tomatoes and remaining onion and cook for 2-3 mins
- Stir in the Sri Lankan spice blend and ginger & garlic paste and cook for a further 2-3 mins, until fragrant
Build the dish
- Add the creamed coconut, stock powder and 200ml hot water (100ml for 1 person) to the veg pan. Season with salt and pepper. Bring to the boil, stirring, until the coconut dissolves
- Dice the basa into 3cm chunks and lay evenly into the pan. Simmer for 12 mins, until the basa is cooked through
- Meanwhile, bring the other medium saucepan filled with salted water to a boil
- Trim the green beans, add to the saucepan and boil for 4-6 mins, until soft, then drain
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir half the coriander and the juice from half the lime into the curry. Season to taste
- Stir the cinnamon onion into the rice, then share between bowls, with the basa curry and green beans alongside. Garnish with the remaining coriander and lime, cut into wedges
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