An aromatic sauce bursting with fragrant coriander and juicy tomatoes to bring out the creamy coconut and tangy tamarind for a mouth-watering combination of fragrance and spice perfect for fish.
South Indian Fish Curry Cooking Sauce – Medium
Coriander, Tamarind, Chilli Powder, Salt, Lemon Juice, Turmeric,
Cumin Seeds, Coriander Leaves, Fenugreek Seeds, Mustard Seeds, Garam Masala, Curry Leaves.
Allergen advice: For allergens, including cereals containing gluten, see ingredients in bold. Spices produced in a factory that handles nuts.
Nutritional Information per 100g
|of which saturates||2.4g|
|Of which sugars||3.3g|
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Notes: Store in a cool, dry place. Once opened refrigerate and consume within 3 days. DO NOT use if pouch is bloated or leaking. DO NOT microwave the sauce.
- Pour 3 tbsps of oil in a hot pan and then add the sauce.
- Add 400grams of fish. Cook on a medium heat with the lid
closed for 5 minutes.
- Remove the lid and simmer, stirring regularly, until the fish is
cooked and the sauce has thickened.
- Sprinkle fresh coriander to garnish and serve with rice.
Vegan And Vegetarian-Friendly
The spices in this sauce also combine perfectly with peppers,
cauliflower, aubergine and potatoes to provide a tasty vegetarian
option bursting with flavour.