Home >> Nutrition >> Healthy Recipes >> Seafood Recipes >> Basa in Coconut Curry Recipe

Basa in Coconut Curry Recipe

We know that basa is an excellent fish for grilling and this is the first time that we used it in a curry. Basa in Coconut Curry is a spicy, almost-Bengali-tasting curry that has a thick creamy coconut and mustard taste without any mustard at all. We found out about the basa in coconut curry recipe comes courtesy @iphonefresh who also starred in our first Basa hit. We tweaked his recipe a bit while we made it and since both ways turned out happily excellent, try either or try both. This lot serves 3 people comfortably…

Basa in Coconut Curry Ingredients

  • Basa fillets – cut into cubes – 500 gm
  • Onion – 1 medium, blended into paste with a little bit of water
  • Tomatos – 1 medium, blended
  • Ginger paste – 1/2 teaspoon
  • Garlic paste – 1/2 teaspoon
  • Pas phoron – 1 teaspoon
  • Curry leaves – 2 branches (around 20-24)
  • Red chilli powder – 1/2 teaspoon
  • Turmeric – 1/2 teaspoon
  • Salt – 1 teaspoon
  • Cumin-Coriander powder – 1 teaspoon (or 1/2 of each separately)
  • Coconut milk – 220ml
Basa in Coconut Curry Method
  1. Sear the fish pieces for 1 min on each side. This makes sure they don’t break while cooking. The water in the fish should be enough or use 1 teaspoon oil. (the original recipe calls for deep-frying)
  2. In a wide pan, fry the pas phoron and 1/2 the curry leaves. When they start spitting, add the liquified onion, ginger and garlic pastes and fry for about 30 seconds.
  3. Add the masalas, salt and tomatoes. If it’s sticking like crazy (i.e. very little water in the blending process), add 1/2 cup of water and fry till it starts drying – around 3 minutes.
  4. Add the coconut milk and bring it to a boil. Crush the remaining curry leaves and add along with the fish
  5. Simmer for 10 mins – the gravy will be thick and smooth and the flavour will soak into the fish.

What really worked in this recipe is the simple flavour and the taste of the fish. Basa has its own taste, unlike say a rawas. So instead of the fish in curry taste, the two tastes worked well together. This also probably means that you won’t get the same goodness with other fish so don’t bother. Enough gravy to eat with rice or, like we did, with veggies and rotis.

About Prashant Rajkhowa

The first health story that Prashant produced was a TV feature called "How To Deal with Bleeding Gums." That was in 2003 and it took him some time to recover from the rather traumatic visuals. He returned to health and fitness reporting in 2009 and hasn't looked back since. Prashant started CrossFitting in March 2013, follows the Zone Diet, enjoys cooking and always seems to be planning his next dive but never getting around to get it done...
Scroll To Top