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
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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