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 1 lime

Prep:

1. Leave tuna steaks to marinade for 30 minutes in a bowl with the cider vinegar, lime juice and 1 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.

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

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.