I always thought I didn’t like curry, I thought they were too spicy and I was really unsure of the ingredients but over the past couple of years I developed a taste for them. I especially love fragrant and creamy curries and I still don’t like too much heat. This recipe is inspired by a Gousto box recipe we tried a few weeks ago and Jamie Oliver’s comfort food tikka masala. I mixed up the ingredients and it turned out so tasty!
I love the creaminess of the coconut milk, with the sweetness of the tinned tomatoes, the fragrant turmeric and ground cloves with garlic and ginger and then the smoky flavour and soft texture of the fish. They all go really well together. Another plus is that this recipe is gluten and dairy free.
I served this dish with a Tilda rice pouch (brown basmati rice and quinoa) just for convenience and speed but you could cook some basmati rice in the traditional way and add some other vegetables such as green beans for extra nutrients. We would normally allow about 60g of rice per person.
The NHS recommends: “A healthy diet should include at least two portions of fish a week, including one of oily fish.” I used smoked basa in this recipe but you could try it with other types of white fish or even salmon. If you wanted to leave the fish out all together, why not try adding chickpeas as the protein source?
This recipe serves two adults and two children with approximately one portion left over for a lunch or dinner the next day. It is also freezable so you could make the sauce and save it for a quick post-work dinner.
2 Smoked Basa Fillets (skinless – approx 225g)
1 tbsp olive oil
1 brown onion (chopped)
2 cloves garlic (crushed)
1cm ginger (chopped or grated)
1 tsp curry powder
1/2 tsp chilli powder (more if you like it hot)
1/2 tsp ground cloves
1/2 tsp garam masala
1 tsp turmeric
2 tbsp ground almonds
1 tin chopped tomatoes
1 tin coconut milk
1 tbsp tomato puree
1/2 vegetable stock cube dissolved in 1 cup boiled water
2 large handfuls of spinach
Salt & pepper to season
Fresh coriander to garnish
2 x brown rice & quinoa pouches
Add the oil to a deep frying pan to warm before adding the onion. Stir and leave to fry on a low heat for about five minutes or until they become soft.
Add the garlic, ginger and spices and cook for two minutes.
Add the ground almonds, stir and allow to toast for about a minute.
Add the tinned tomatoes, tomato puree and stock, bring to the boil and simmer for five minutes before adding the coconut milk.
Leave to simmer and reduce for about twenty to thirty minutes on a low heat. If you are cooking rice by boiling, put on the heat now whilst the curry is reducing.
A few minutes before you are ready to serve the curry, add the fish and the spinach, stir and allow to wilt, taste and season with salt and pepper. If you are serving with quick cook microwave rice, put the pouch to cook now for two minutes.
Serve and enjoy!
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