FISH CURRY MASALA

FISH CURRY MASALA

Product Description

Tawabil fish curry gets you to taste flavoured depth of some regional sapecialities like Goan and mangolorean fish with curries.

Product Description

Tawabil fish curry gets you to taste flavoured depth of some regional sapecialities like Goan and mangolorean fish with curries.

More Details

PACKAGING DETAILS

PACKAGING: 50g Serving Suggestion

TYPE: Sp

FORMAT: Powder

SIZE: 50g

NUTRITIONS FACTS
SERVING SIZE 8G SERVINGS PER CONTAINER 6
Amount Per Serving
Calories
30
% Daily Value*
Total Fat
1g
2%
Saturated
0
0%
Trans
0g
Cholesterol
0 mg
0%
Sodium
1050mg
44%
Total Carbohydrate
5g
2%
Dietary Fibre
2g
2%
Sugars
0g
Protein
1g
Vitamin A
2%
Vitamin C
0%
0%
Calcium
2%
Iron
Percent Daily Values are based on a 2,000 calorie diet.
INGREDIENTS
  1. Red Chili
  2. Coriander
  3. Dehydrated Onion
  4. Ginger
  5. Cinnamon
  6. Clove
  7. Brown Cardamom
  8. Black Pepper
  9. Maltodextrin
  10. Sugar
  11. Silicon Dioxide
  12. Wheat Flour
  13. Paprika
  14. Salt
  15. Garlic
  16. Fenugreek Leaves
  17. Carom
  18. Turmeric
  19. Cumin
  20. Citric Acid
  21. Hydrolyzed Soy Protein
  22. Canola Oil
  23. Dried Mango Powder

COOKING RECIPE AS PER 50 GRAM

INGREDIENT REQUIRED

Flavourless Oil
½ tsbp e.g. groundnut, for frying
Onions
2 Onions peeled and finely sliced
mustard seeds
2 tsp
Ground Turmeric
1 tsp
Ground Cumin
2 tsp
Fresh Root Ginger
3cm piece (peeled and grated)
Red Chillies (deseeded and finely chopped)
1-2 long
Reduced Fat Coconut Milk
1 x 400ml tin
Tarmarind Paste or Watered Down Tarmarind Block
1-2 tablespoons
Aubergine
1 small (cut into bite-sized pieces)
Carrots
2 (chopped into bite-sized rounds)
Green Beans
200g (topped and tailed and cut in half)
Meaty White Fish
600g (e.g. cod, pollock, haddock or coley, cut into bite-sized pieces)
Sea Salt and Freshly Ground Black Pepper
As needed
Tawabil Fish Curry Masala
1 Packet

COOKING STEPS

  • Place a large, shallow saucepan or a high-sided frying pan over a medium heat and add the oil. Once hot, add the sliced onions with a pinch of salt and sauté for 8–10 minutes, until completely soft.
  • Add tomatoes, Fenugreek seeds and Tawabil Fish Curry Masala and fry till the oil begins to float on top.
  • Add the spices and continue to cook for a further minute or until you can really smell them, then add the ginger and chillies and stir over the heat for a further minute.
  • Pour in the coconut milk, tamarind paste and 400ml of water (use the empty coconut milk tin to measure the 400ml). Season with salt and pepper, stir well and bring to a simmer.
  • Once the sauce is simmering, add the aubergine and continue to cook for 5 minutes, then add the carrots and simmer for 10–15 minutes, until the carrots and aubergine are tender and the sauce has thickened a little.
  • Add the green beans and cook for a further 3 minutes, then add the fish. Stir well to coat, then cook for 3–4 minutes, until the fish is just cooked through. Taste and adjust the seasoning as necessary.
  • Serve the curry with rice in warmed serving bowls, sprinkled with toasted desiccated coconut, if using.