Ready for a quick homemade Indian takeaway dinner? Let's make this Basa Fish Curry recipe, the ultimate Fish Korma Curry that's both fast and very tasty! This basa curry is so easy to whip up, you'll have a delicious meal on the table in under 30 minutes, perfect for impressing friends or simply treating yourself!
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Who Will Love Basa Fish Korma Curry?
- Anyone who's looking for easy dinner ideas that keep everyday cooking fun - it comes together in under 30 minutes!
- We use widely available ingredients you don't need a speciality curry paste or to grind whole spices: we use ground spices and minced garlic and ginger to make the paste write in the pan.
- A great meatless recipe that makes a perfect weeknight dinner, just like our Thai Green Fish Curry.
- A perfect recipe for curry lovers who don't enjoy spicy food!
For more curry recipes from around the globe, have a look at some of our favourites below:
Ingredients and Substitutes
- neutral oil: like vegetable or sunflower oil.
- small brown onion: or shallot.
- garlic cloves and a piece of ginger: can be replaced with shop-bought ginger garlic paste.
- garam masala: or your favourite curry powder (but note that fish korma should taste quite mild).
- ground cumin.
- turmeric powder.
- creamed coconut: not to be confused with coconut cream or coconut milk. Creamed coconut typically comes in a block of hard paste.
- basa fish fillets: fresh or frozen, thawed if frozen.
- ground almonds: a.k.a. almond flour.
Find the ingredient quantities, detained instructions and nutritional values in the recipe card at the bottom of the post.
What Fish Is Best For Curry?
When it comes to making a delicious fish curry, fish is the key ingredient and can make all the difference. The best fish for curry are firm white fish fillets. They hold their shape well during cooking and soak up all those wonderful spices and flavours. We like to use fresh basa fish fillets or thawed frozen ones since the fillets are thin and take less time to cook.
But you can also make a delicious fish korma with haddock, cod, tilapia and other non-oily white fish fillets.
Step-By-Step Method
1. Dab the basa fillets with a piece of paper towel to remove excess moisture, then cut them into bite size chunks.
2. Heat a tablespoon of oil in a large frying pan over low heat. Add the onions with a little salt and saute for 5-6 minutes until softened.
3. Add the garlic, ginger, garam masala, cumin and turmeric and stir for 1-2 minutes until aromatic.
4. Add the chopped creamed coconut and pour in the water, stir and leave the sauce to come to a gentle simmer. Cook for 4-5 minutes over medium heat, until the sauce thickens slightly.
5. Add the fish pieces and stir to coat them in the sauce. Simmer over low flame until the basa chunks are fully cooked through (5-6 minutes). If the sauce gets too thick, just add a splash of water.
6. Take the basa curry off the heat, stir in the ground almonds, and leave the fish korma for 2 minutes with a lid on.
7. Serve the fish immediately over a bed of white rice with lots of creamy curry sauce garnished with spring onions or fresh coriander leaves!
Serving Suggestions
I love this delicious curry on a bed of basmati rice, and a side of naan bread (or better yet - Sourdough Naan Bread). Seb, on the other hand, loves nothing more than Peshawari Naan or Garlic Cheese Naan, as well as a side of green beans and baby corn with it. See some more side dishes and flatbreads to consider below:
Storage and Leftovers
Whilst this fish korma is best served freshly made, you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat the curry in a microwave or in a small pan with a little water until piping hot. Note though, that your fish will be overcooked after reheating.
More Fish Recipes To Try
If you liked this Indian fish curry recipe, you may be interested in trying a few more of our recipes that centre around white fish!
Basa Curry (Easy Fish Korma Recipe)
Ingredients
- 1 tablespoon neutral oil
- 1 small brown onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon ginger very finely chopped
- 1 teaspoon garam masala or curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 50 g (1.76 oz) creamed coconut not to be confused with coconut cream
- 200 ml (¾ cups + 3 tbsp) water
- 300 g (0.66 lb) basa fish fillets thawed if frozen
- 1.5 tablespoon ground almonds a.k.a. almond flour
Instructions
- Heat a tablespoon of oil in a large frying pan over low heat. Add the onions and sautee for 5-6 minutes unil softened.
- Add the garlic, ginger, garam masala, cumin and turmeric and stir for 1-2 minutes until aromatic.
- Add the chopped creamed coconut and pour in the water, stir and leave the sauce to come to a gentle simmer. Cook for 4-5 minutes over medium heat, until the sauce thickens slightly.
- Add the fish pieces and stir to coat them in sauce. Simmer until the basa chunks are fully cooked through (5-6 minutes).
- Take the basa curry off the heat, stir in the ground almonds, and leave the fish korma for 2 minutes with a lid on.
- Serve immediately over a bed of rice garnished with spring onions or fresh coriander leaves!
Nutrition
Siobhan says
Tried this just now and absolutely loved it!
Ieva Greber says
Thank you for giving this recipe a go! Glad you liked it 🙂