Velvet Spice Basa Curry
Whip up this creamy Velvet Spice Basa Curry in under 30 minutes! A flavor-packed seafood curry made with delicate basa, coconut milk, passata, tandoori spices, fresh spinach, and coriander. Quick, easy, and deeply aromatic.
Prep & Cook Times
- Prep time: 10 mins
- Cook time: 20 mins
- Yield: 3–4 servings
Ingredients
Main Ingredients & Aromatics
- 450g basa fillets, cut into bite-sized chunks
- 1 tbsp vegetable oil (or ghee)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
The Spice Quad
- 1 tbsp mixed curry masala powder
- 1 tsp Madras curry powder
- 1 tsp tandoori masala powder
- ½ tsp salt (or to taste)
The Velvet Sauce & Greens
- 200ml passata
- 250ml coconut milk
- 3 tbsp cream (double or heavy cream)
- 1 generous handful chopped spinach
- 1 generous handful chopped coriander
- Juice of ½ fresh lime (optional, to balance richness)
Method
1.Sauté Aromatics & Toast Spices:Build the aromatic spice foundation.
Heat the oil in a wide pan over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Reduce heat to low, then add the mixed curry masala, Madras curry powder, tandoori powder, and salt. Stir constantly for 30–45 seconds to bloom the aromatic spices in the oil without burning.
2.Combine Passata & Coconut Milk:Simmer to a rich, glossy base.
Pour in the passata, stirring to scrape up all the toasted spices from the bottom of the pan. Simmer for 3–4 minutes until the tomato base darkens.
Pour in the coconut milk, stir well, and bring to a gentle simmer for 5 minutes to let the flavors meld into a rich sauce.
3.Simmer the Basa:Poach gently to keep fillets intact.
Lightly season the basa chunks, then drop them gently into the simmering curry sauce.
Cover with a lid and simmer gently on low heat for 5–7 minutes until the fish is opaque and cooked through. Gently swirl the pan rather than stirring aggressively to keep the basa from breaking up.
4.Finish with Cream, Spinach & Coriander:Fold in greens and velvety cream.
Remove the lid and fold in the chopped spinach, allowing it to wilt into the hot sauce for 1 minute.
Take the pan off the heat and gently stir in the cream, chopped coriander, and a squeeze of fresh lime juice. Adjust salt to taste.
Serving Suggestion
Spoon over warm basmati rice or serve alongside fluffy naan bread to soak up every bit of the velvety sauce.