Basa Fish Curry Recipe – Coconut Milk & Lemon Leaf Delight

Last Updated on 2 months by Neha Deshmukh

Basa Fish Curry Recipe – Coconut Milk & Lemon Leaf Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that doesn’t take forever to make. This Basa Fish Curry is exactly that – a fragrant, subtly spiced delight that comes together in under 30 minutes. I first made this when I was craving something light yet flavorful, and it’s been a family favorite ever since. The combination of creamy coconut milk, bright lemon leaves, and flaky fish is just… chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

This Basa Fish Curry is a winner for so many reasons. It’s quick, easy, and packed with flavor. The mildness of the Basa beautifully absorbs the spices, creating a harmonious blend. Plus, it’s a fantastic way to introduce yourself to South Indian-inspired flavors without a complicated ingredient list. Honestly, it’s the perfect weeknight meal!

Ingredients

Here’s what you’ll need to create this magic:

• 1-2 Basa fish fillets (about 150-200g)
• 1 medium onion, thickly sliced
• 1 medium potato, bite-sized pieces
• 1 large carrot, bite-sized pieces
• 1 cup vegetable or fish broth
• 200ml coconut milk
• A few tender lemon leaves (or zest/juice of 1 lemon)
• 1 teaspoon black mustard seeds
• 1 teaspoon turmeric powder
• Salt, to taste
• Pepper, to taste
• Oil, for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Basa Fish: Basa is a fantastic choice because it’s affordable and has a wonderfully mild flavor. It won’t overpower the delicate spices in the curry. Look for fillets that are firm and don’t smell overly fishy.
• Coconut Milk: Coconut milk is the heart of this curry! You can use full-fat coconut milk for a richer, creamier texture, or light coconut milk to keep it a bit lighter. Regional variations exist – some prefer a thicker coconut milk, while others like it thinner. Feel free to adjust to your preference.
• Lemon Leaves: Oh, the lemon leaves! These add a unique, citrusy aroma that’s just incredible. If you can’t find them (they can be tricky to source!), don’t worry. The zest or juice of one lemon works beautifully as a substitute.
• Black Mustard Seeds: These tiny seeds are a staple in South Indian cooking. When heated, they pop and release a nutty, pungent flavor that forms the base of many curries. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat a generous splash of oil in a deep saucepan over medium heat. Once hot, add the black mustard seeds. Let them sizzle and pop – this usually takes about 30 seconds.
2. Add the sliced onion, bite-sized potato, and carrot to the pan. Season with a pinch of salt and sauté briefly, for about 5-7 minutes, until the onions start to soften.
3. Pour in the broth and ½ cup of water. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 20 minutes, or until the vegetables are tender.
4. Now for the good stuff! Stir in the coconut milk, turmeric powder, salt, and pepper. Gently add the Basa fish pieces to the curry. Cook for about 5 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Turn off the heat. Add the tender lemon leaves (or lemon zest/juice). Cover the pan and let it sit for 5 minutes to allow the flavors to infuse. This step is key for that amazing lemon aroma!
6. Serve warm with fluffy rice or warm bread. Enjoy!

Expert Tips

Want to take your Basa Fish Curry to the next level? Here are a few pro tips:

• Selecting Fresh Basa: Look for firm, glistening fillets with no strong fishy odor.
• Curry Consistency: If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow some of the liquid to evaporate. For a thinner curry, add a little more broth or water.
• Preventing Fish Breakage: Be gentle when stirring the fish! It’s delicate and can easily break apart. Use a spatula to carefully turn the fillets.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the Basa for jackfruit or firm tofu. It won’t be exactly the same, but it’s a delicious plant-based alternative. My friend, Priya, swears by using jackfruit!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you like a little heat, add a pinch of chili powder or a finely chopped green chili along with the turmeric.
• Festival Adaptation: This curry is often made during Onam and Vishnu festivals in Kerala. Some families add a touch of tamarind paste for extra tang.

Serving Suggestions

This Basa Fish Curry is amazing on its own, but here are a few ideas to complete the meal:

• Serve with steamed rice (basmati is my go-to!)
• Pair with warm roti or naan bread for dipping.
• A side of simple raita (yogurt dip) can cool down the palate.
• A sprinkle of fresh coriander (cilantro) adds a pop of color and freshness.

Storage Instructions

Leftovers? Yes, please! Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• Is Basa a sustainable fish choice? This is a great question! Sustainability can vary depending on where the Basa is sourced. Look for Basa that is certified by a reputable organization like the Aquaculture Stewardship Council (ASC).
• Can I use other types of fish in this curry? Absolutely! Cod, tilapia, or even salmon would work well. Just adjust the cooking time accordingly.
• What if I don’t have lemon leaves? As mentioned before, lemon zest or juice is a fantastic substitute.
• How can I make the curry thicker/thinner? Simmer uncovered to thicken, or add more broth/water to thin.
• Can this curry be made ahead of time? You can definitely prepare the vegetable base ahead of time. Just add the fish and lemon leaves right before serving for the best flavor and texture.