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Malabar Fish Madras

Malabar Fish Madras

Regular price £3.49
Regular price Sale price £3.49
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Serves: 4 (or 2 twice)

Prep: 10 minutes

Cook: 30 minutes

Origin: India

Fish Option Available
Fish option
Spicy
Spicy

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?

Ginger & Garlic Paste Tyga Masala No. 7 Curry Leaves Sachet Tyga Masala No. 11 Kashmiri Chilli Tyga Masala No. 30

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!

  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.
  4. 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.
  5. Transfer to a medium heat for 10 mins or until the onions turn a golden brown (not burnt), stirring continuously.
  6. 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.
  7. 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.
  8. 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.
  9. Remove tuna steaks gently, placing on a warm plate, and add the coconut milk to the sauce. Stir and heat through for 1 minute.
  10. Add tuna steaks back into the sauce before serving.

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.

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