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