• 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


  • 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.

We are using cookies on our website

Please confirm, if you accept our tracking cookies. You can also decline the tracking, so you can continue to visit our website without any data sent to third party services.