What you need:
500 – 750 g of fish, cut into thin slices without bones (preferably use king fish, pomfret or pearl spot).
125 ml (1/2 cup) of fresh/canned thick coconut milk OR
25g (3 tbsp) of coconut milk powder mixed in 125 ml of warm water.
Preparation:
Marinate the fish with a paste made with ½ tsp of salt, 1 tsp of ground pepper, 1 tsp of ginger garlic paste, 2 tbsp of lime juice and a sprinkle of water. Leave for 20 minutes.
Shallow fry the fish pieces on low heat, preferably in coconut oil until it is light brown on both sides.
Method:
1. Empty the pack into a pan, add 1 green chilli chopped and sauté for a minute. Add 125 ml of water and bring to a boil.
2. Add the fried fish, cover and simmer for 2 minutes over low heat.
3. Add the thick coconut milk and simmer for an additional 2 minutes and transfer into a baking dish.
4. Sprinkle with fresh curry leaves, sliced green chili, a dribble of coconut oil and bake at 180C for 15 minutes or grill/broil until the surface turns brown.
Coming Soon.
Fresh Onion (42%), Fresh Tomato (42%), Refined Coconut Oil, Fresh Green Chili, Fresh Ginger Paste, Fresh Garlic Paste, Mixed Spices, Iodized Salt, Fresh Curry Leaves.
This curry paste is plant based and dairy free.
- DO NOT USE IF THE PACK IS BLOATED OR LEAKING.
- Made using only fresh, natural & real ingredients.
- No preservatives, additives or artificial flavouring.
- Store in cool & dry place away from sunlight.
- Once opened, refrigerate and use within 3 days.
Net Weight: 250 g