Story: Andhra (South India) style fish curry is made with tamarind and coconut cream makes it delicate and delicious.
Best enjoyed with Rice or Nan.
Pangasius White Fish (50%), Peeled Plum Tomato (15%), Tamarind (7%), Coconut Cream (6%), Curry Leaf (2%), Rapeseed Oil (10%), Onion, Fried Onions Wheat Flour (Gluten),
Chilli Powder, Garam Masala Powder, Madras Curry Powder,
Turmeric Powder, Bay Leaves, Star Anise, Salt, Ginger and Garlic Paste, Cumin, Water
Madras curry Powder: coriander, turmeric, chilli, mustard, peppers, fenugreek, garlic, salt, fennel.
Peeled tomatoes contain, tomato, tomato juice, Acidity regulator. Citric acid.
Garam masala: Coriander, cinnamon, cloves, cumin, fennel, black pepper, nutmeg.
Allergy Advice: For allergens see ingredients in bold. Made in a kitchen that also handles Tree Nuts, Peanuts, Sesame, Eggs, Milk, Fish, Crustacean Shellfish, Soy, Wheat, Celery and Gluten.
|NUTRITION||Per 100g||Per 350g||Per 700g|
|Saturated Fatty Acids||3.6g||12.6g||25.2g|
|Of which sugars||2.2g||7.7g||15.4g|
Storage: Keep frozen -18c
For best results oven cook from frozen.
Oven: Preheat oven. Pierce film several times, place on a baking tray in the centre of the oven. Fan 170c / Electric 190c / Gas 5 for 35-40min (after 15 min stir & recover). Allow standing for 2 minutes. Ensure the food is piping hot.
Microwave: Pierce film several times, place on a microwaveable plate. Cook on full power for 4 min (850W), stir & recover and cook for a further 3 minutes. Allow standing for 2 minutes. Ensure the food is hot. This is a guide only. The cooking appliance may vary, adjust accordingly.
Caution: Steam may be released when removing the film.
Once defrosted consume within 24 hours. Do not refreeze.
Produced in Scotland by Praveen Kumar & team at Tabla, 173 South Street, Perth, PH2 8NY.
Sleeve / Tray: Paper
Film: Check local recycling