Goan's signature dish is a true reflection of the vibrant, tropical climes from which it hails; light, fresh and punctutated with a gentle heat that warms the palate with every bite. Traditionally made with Pomfret, a flat white fish, we recommend using Sea Bream thanks to its delicate yet firm texture which carries the curry sauce brilliantly. A wonderful, fresh option for those in search of lighter Indian feast.
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Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No 30 Tyga Masala No 11 Kashmiri Chilli
You will need to buy: 2 medium onions (250g) 4 x sea bass fillets 1tsp salt 2 x tomatoes Juice � lemon 3tbs vegetable oil/rapseed oil 300ml can of coconut milk Coriander (optional)
VEGETARIAN GOAN DAL CURRY WITH KALE Prep
Wine Paring: TENUTA SANTOME ANNA 6 2017, Veneto, Italy This aromatic dish boasts a rich creaminess from the coconut milk, balanced with lemony citrus, and is very moreish; another perfect match for The Santome Anna 6. Whilst the fresh citrus flavours cut through the creamy coconut milk sauce, the spicy finish of the wine balances the intense flavours of the food well. Both the wine and the food tease you into thinking that they are light and subtle, but both have layers of taste that develop with each mouthful.
INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 11: (coconut powder (coconut 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). Kashmiri Chilli. Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric.
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