Malabar Fish Madras

£3.25
Cook
Cook 30 mins
Country
India
Dietary
GF
Prep
Prep 30 mins
Region
Malabar Coast
Serves
Serves 4 (or 2 twice)

DELICIOUSLY LIGHT

A popular dish of India�s Malabar Coast, Fish Madras makes the most of the incredible seafood found in abundance on these tropical shores. A beautifully light curry thanks to its coconut-infused sauce, fiery spices of black pepper, cardamom, cloves, ginger and cinnamon bring the dish to life, wonderful when enjoyed with a chilled glass of your favourite tipple.

Product details

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 7 Curry Leaves Sachet Tyga Masala No. 11 Kashmiri Chilli Tyga Masala No. 30

You will need to buy: 4 tuna steaks 4 tomatoes 300g rice 2 onions 100ml coconut milk 3 tbsp vegetable/rapeseed/olive oil 2 tsp cider vinegar 1� tsp salt � lime

Prep:

  1. Leave tuna steaks to marinade for 30 minutes in a bowl with the cider vinegar, lime juice and � tsp salt. 2 Finely dice the onions. 3 Dice the tomatoes.

Cook:

  1. Heat the oil in the frying pan over a high heat and add the onions, Ginger & Garlic, 1 tsp salt and curry leaves, stirring continuously for 4 mins.
  2. Transfer to a medium heat for 10 mins or until the onions turn a golden brown (not burnt), stirring continuously.
  3. Add Tyga Masala No. 11, Tyga Masala No. 7 and Kashmiri Chilli (1/2 tsp for mild, 1 tsp for medium and 2 tsp for hot) and stir for 1 minute.
  4. Add the tomatoes, turn the heat up to high, and cook for 1 minute. Add 300ml water, cover and simmer for 5 minutes over a medium heat.
  5. Add Tyga Masala No. 30 and stir into the sauce. Add the tuna steaks, nestling them into the sauce, re-cover with the lid and cook for 5 minutes, or until the steaks are cooked through.
  6. Remove tuna steaks gently, placing on a warm plate, and add the coconut milk to the sauce. Stir and heat through for 1 minute.
  7. Add tuna steaks back into the sauce before serving.

VEGETARIAN Malabar Courgette Madras Prep 1 Cut four courgettes into bite size pieces. 2 Finely dice the onions. 3 Dice the tomatoes. Cook

  1. As recipe.
  2. As recipe.
  3. As recipe.
  4. As recipe.
  5. Add Tyga Masala No. 30 and stir into the sauce. Add the courgette, nestling them into the sauce, re-cover with the lid and cook for 5 minutes, or until the courgettes are cooked through.
  6. Add the coconut milk to the sauce. Stir and heat through for 1 minute and serve.

Wine Paring: ARENILE PECORINO TERRE DI CHIETI, Chiete, Italy The coconut milk, tomatoes and warming spices all work together in this meaty tuna dish to create a deliciously light curry. As the ideal partner, we�ve chosen the Pecorino; a great, medium-bodied wine, with enough depth to cope with the spices without overpowering the dish. Fresh and fruity with tangy minerality, the wine complements then balances the palate, refreshing your mouth for the next bite

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 7: (Ground Coriander 4g, Ground Turmeric 1.5g). Tyga Masala No. 11: (coconut powder (coconut milk, MILK, maltodextrin, sodium caseinate, sodium phosphates: E339) & DF175 tamarind powder (contains potato maltodextrin 50 � 55%). Tyga Masala No. 30: (ground fenugreek, cumin seed, poppy seed). Curry leaf Sachet: Curry leaves. Kashmiri Chilli

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