Malabari Fish Curry
For 2 (For 4)
Fresh Coriander: 1 bunch (2 bunches)
Mustard seeds: 1 pod (2 pods)
Fenugreek Seeds: 1 pod (2 pods)
Curry Leaves: 1 pod (2 pods)
Garlic Puree: 1 sachet (2 sachets)
Ginger Puree: 1 sachet (2 sachets)
Green Chilli Puree: 1/2 sachet (1 sachet)
Aromatic Spice Blend: 1 pod (2 pods)
Onion paste: 1 sachet (2 sachets)
Coconut Milk: 1 tin (2 tins)
Basmati Rice: 150g (300g)
Diced Coley Fillet: 300g (600g)
Energy (kcal) 777 Fat 55g of which saturates 3g Carbohydrates 53g of which sugars 1g Protein 21g Salt 0.05g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
The Malabar coast usually refers to the entirety of India’s southwestern shoreline, but it is Kerala that tends to be most associated with the name, perhaps because it has historically drawn attention for the wealth of its trading ports, its cultural diversity and abundant supply of spices. Some of that abundance is on display here, from the tang of mustard seeds to the slightly bitter caramel sweetness of fenugreek. Together with curry leaves, they provide a typically intriguing base of Keralan flavour from which this sweet and soothing (yet undeniably spicy) tropical fish curry emerges.
Preparation time:For 2 - 20 minsFor 4 - 30 mins
Cooking time:For 2 - 30 minsFor 4 - 40 mins
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