Making this curry requires a little more time and attention, and is most definitely worth it. You will end up with an insanely good coconut base which is the perfect vehicle for fish and also vegetables like butternut squash and mushrooms. Do seek out the cream of coconut because it add a better texture than coconut milk. Curry leaves once purchased can be stored in the freezer.
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500g firm white fish (e.g. Cod) or raw prawns
1 lime
2 tsp salt
2 tbsp sunflower oil
2 medium onions
4 tomatoes
10-12 fresh curry leaves
4 garlic cloves
1 bunch coriander
200g cream of coconut
1 tsp tamarind concentrate
Handful of fresh coriander
£3.50
75 in stock
Serves: 4
Prep time: 20 minutes
Cooking time: 35 minutes
Once cooked with the suggested shopping list, this dish is gluten free and vegan.
Allergen Advice: for allergens, see ingredients in bold.
Ingredients: Black Mustard Seeds, Coriander Seeds, Cumin Seeds, Turmeric Powder, Mango Powder, Jaggery, Red Chilli Powder
Prepared in a kitchen that handles nuts, sesame seeds, peanuts, gluten, mustard and celery.
| Weight | 54 g |
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