Malabar Fish Madras
Malabar Fish Madras
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.
What's in the box?
What's in the box?
Ginger & Garlic Paste Tyga Masala No. 7 Curry Leaves Sachet Tyga Masala No. 11 Kashmiri Chilli Tyga Masala No. 30
Shopping list
Shopping list
- 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
Let's cook!
Let's cook!
- Leave tuna steaks to marinade for 30 minutes in a bowl with the cider vinegar, lime juice and 1 tsp salt.
- Finely dice the onions.
- Dice the tomatoes.
- 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.
- Transfer to a medium heat for 10 mins or until the onions turn a golden brown (not burnt), stirring continuously.
- 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.
- 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.
- 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.
- Remove tuna steaks gently, placing on a warm plate, and add the coconut milk to the sauce. Stir and heat through for 1 minute.
- Add tuna steaks back into the sauce before serving.
Ingredients & allergies
Ingredients & allergies
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.