Green Tikka Masala Basa Curry With Almonds And Rice

Rinse the jasmine rice until the water runs mostly clear. Pat the basa dry and cut it into large bite-sized pieces. Slice the onion, chop the garlic, grate the ginger, wash the spinach, chop the coriander and cut the lime into wedges. Mix half of the green tikka masala curry paste with the natural yoghurt, then gently coat the basa in the mixture.

Heat half the cooking oil in a large frying pan over medium-high heat. Add the marinated basa in a single layer and cook for about 2 minutes on each side until lightly golden. The fish does not need to be fully cooked at this stage. Transfer carefully to a plate.

Reduce the heat to medium and add the remaining oil to the same pan. Cook the onion for 3–4 minutes until softened. Add the garlic and ginger for 30 seconds, then stir in the remaining green tikka masala curry paste. Pour in the coconut milk, add the peas and bring to a gentle simmer for 3–4 minutes.

Return the basa to the pan and simmer gently for 5–6 minutes, turning carefully once, until the fish is opaque and cooked through. Add the spinach a handful at a time and let it wilt into the sauce. Taste and season with salt, black pepper and a squeeze of lime.

While the curry cooks, cook the jasmine rice according to the packet instructions until tender and fluffy. Cover and rest for 5 minutes, then fluff with a fork. Toast the flaked almonds in a dry pan over medium heat for 1–2 minutes until lightly golden, watching closely so they do not burn.

Divide the hot jasmine rice between four bowls or plates and spoon over the green tikka masala basa curry. Scatter with the toasted flaked almonds and fresh coriander. Serve immediately with lime wedges for squeezing over at the table.