Goan Fish Curry

Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No 30 Tyga Masala No 11 Kashmiri Chilli

• 2 medium onions (250g)
• 4 x sea bass fillets
• 1tsp salt
• 2 x tomatoes
• Juice 0.5 lemon
• 3tbs vegetable oil/rapseed oil
• 300ml can of coconut milk
• Coriander (optional)

1. Finely dice the onions.
2. Chop the tomatoes.
3. Chop the coriander.
4. In a large lidded pan heat the oil then add the diced onions, 1 tsp salt, chopped tomatoes and the Ginger and Garlic Paste, stirring continuously so they don't burn for 4-5 minutes, or until soft.
5. Stir in Tyga Masala No 30, Tyga Masala No 2, Kashmiri Chilli (1/2 tsp mild, 1tsp medium, 2tsp hot) and fry for 1 minute.
6. Mix in 100ml water cook for 1 minute.
7. Add the 300ml coconut milk, lemon juice and Tyga Masala No.11 stir wand simmer for 5 minutes.
8. Add the fillets into the sauce cover and cook for about 4-5 minutes or until the fish is cooked.
9. Sprinkle with chopped coriander and serve.

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 55%)). Tyga Masala No. 30: (ground fenugreek, cumin seed, poppy seed). Kashmiri Chilli. Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric.

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.