Ingredients

  • 2 tsp. Vegetable Oil
  • 1 tbsp. Black Mustard Seeds
  • Fresh or Dried Curry Leaves 8, (optional)
  • 1 Bulb Fennel, finely sliced
  • 3 tbsp. Madras Curry Paste
  • 2 tsp. Ginger Paste
  • 2 tsp. Garlic Paste
  • 1 tbsp. Tomato Purée
  • 400g Light Coconut Milk
  • 200g Cherry Tomatoes halved
  • 200g Green Beans, trimmed and halved
  • 400g Basa skinless, cut into chunky pieces
  • 70ml Gourmet Classic Lime Juice
  • Basmati Rice to serve

Preparation

  • Heat the vegetable oil in a pan and add onion, black mustard seeds and curry leaves, if using. Cook for 2-3 minutes or until popping and fragrant, then add the fennel and a pinch of salt. Cook for 5 minutes or until starting to soften, then spoon in the curry, ginger and garlic pastes and tomato purée. Cook gently for 5 minutes.
  • Tip in the coconut milk, bring to the boil and simmer for 10 minutes. Add the cherry tomatoes and green beans, simmer for 2 minutes and then add the Basa with some seasoning and simmer gently for 5 minutes or until the Basa is cooked through.
  • Finish with the Gourmet Classic Lime Juice and serve with rice.

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