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Mozambican Basa Curry

Mozambican Basa Curry

with coconut harissa sauce and Mediterranean grains
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
633 kcal
Protein
: 
35.5g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Cereals containing gluten
  • Wheat

The sauce in this dish balances creamy coconut with the gentle heat of harissa for a Mozambican-inspired curry. Served over Mediterranean rice with a squeeze of fresh lemon. It's a warming, well-rounded bowl ready in about 30 minutes.

Serving amount

240 grams

Basa Fillet

(Contains: Fish)

1 unit(s)

Courgette

1 unit(s)

Onion

1 unit(s)

Ginger

1 unit(s)

Lemon

1 sachet(s)

Harissa Paste

250 grams

Mediterranean Grain Mix

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Ground Cumin

1 pack(s)

Coconut Milk

1 unit(s)

Tomato

1 tin(s)

Tomato Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Energy (kJ)2646 kJ
Energy (kcal)633 kcal
Fat29.2 g
of which saturates16.1 g
Carbohydrate55.8 g
of which sugars18.3 g
Dietary Fiber11 g
Protein35.5 g
Salt2.8 g
Potassium645.9 mg
Calcium63.6 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Cooking Steps

Get Prepped
1
  • Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
  • Cut the tomato into 2cm chunks.
  • Halve, peel and chop the onion into small pieces. Quarter the lemon.
  • Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
  • Pat basa dry with kitchen paper. Chop into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Start Cooking
2
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the courgette, onion, cumin and tomato and cook for 6-8 mins. 
  • Add the ginger, tomato paste and harissa paste and continue cooking, another 2-3 mins. Season to taste with salt, pepper and sugar.
  • Add the fish, coconut milk and 50ml water (per 2P).
  • Cover and simmer until the fish is cooked, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle. Squeeze in lemon juice to taste.
Make the Grains
3
  • Meanwhile, place a pot over medium-high heat. 
  • Add the Mediterranean grains and a good splash of water.
  • Cover and allow to warm through completely, 3-5 mins.

TIP: To microwave, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.

Divide and Serve
4
  • Divide the Med mix between shallow bowls.
  • Spoon the basa curry over the top.
  • Serve with any remaining lemon wedges on the side.
Meal right image

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