Name: Mild Coconut Basa Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600g basa fillets, cut into large chunks; 1 tbsp vegetable or sunflower oil; 1/2 tsp salt; 1 medium onion, finely sliced; 3 garlic cloves, finely chopped or crushed; 1 tsp fresh ginger, finely grated; 1 tbsp mild curry powder; 1/2 tsp ground turmeric; 1/2 tsp ground cumin; 400g tin chopped tomatoes; 400ml tin coconut milk; 1 tbsp mango chutney; 1 tsp garam masala; 100g frozen peas or a large handful of baby spinach, optional; Salt and black pepper, to taste; Cooked basmati rice; Naan bread, optional; Fresh coriander, optional; Lemon or lime wedges, optional

Method

15 mins prep30 mins cook45 mins total

Soften the onion. Heat the oil in a large frying pan or shallow casserole over a medium heat. Add the onion and cook for 5–6 minutes until soft and lightly golden.
Add the aromatics. Stir in the garlic and ginger and cook for 30 seconds, taking care not to let the garlic burn.
Toast the spices. Add the curry powder, turmeric and cumin. Stir for about 30 seconds until fragrant.
Build the sauce. Pour in the chopped tomatoes and coconut milk. Stir well, bring to a gentle simmer and cook uncovered for 10–12 minutes until the sauce has thickened slightly.
Season the curry. Stir in the mango chutney and garam masala. Taste and season with salt and black pepper.
Add the basa. Season the fish lightly with salt, then nestle the chunks into the sauce in a single layer. Spoon a little sauce over the top.
Cook gently. Cover loosely and simmer over a low heat for 5–7 minutes, or until the basa is opaque and flakes easily. Avoid vigorous stirring so the delicate fish does not break apart.
Add the vegetables. If using peas, add them for the final 3 minutes of cooking. If using spinach, fold it through once the fish is cooked and allow it to wilt for 1–2 minutes.
Serve. Spoon the curry over basmati rice and finish with coriander and a squeeze of lemon or lime if you like.