Fisherman’s Curry Sauce
Make your own traditional malabar curry. Simply add veg/fish/prawn and simmer. Make it mild or hot.
Water, Coconut Milk (Nuts), Onion, Tomatoes, Coconut (Nuts), Coconut Oil (Nuts), Ginger, Salt, Garlic, Ground Coriander, Green Chilli, Curry Leaves, Dried Red Chillies, Turmeric, Malabar Tamarind (Garcinia), Tamarind, Black Pepper, Chilli Powder, Mustard Seeds, Fenugreek Seeds.
ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.
|of which saturates (g)||1.7|
|of which sugars (g)||2.7|
|Vitamin K (μg)||4.2|
HOW TO MAKE YOUR OWN CURRY
1. Defrost the sauce (in fridge or microwave) and add to a suitable pan.
2. Take out any whole chillies in the sauce. You may need them later to adjust spice levels.
3. Heat the sauce until it boils. Add about 500 grams of your chosen fish/prawn or
veg. Stir and simmer until cooked. Adjust consistency by adding water if needed.
4. Adjust seasoning. If you need the curry hotter, cut and add the extra chilli pieces. If
you need it milder, add some coconut milk/cream or yoghurt. Add salt if needed. Serve.
GET CREATIVE. Make your own recipes with this healthy sauce.
Contact our chefs for ideas.
Serves 2 4 (500g)