Malabar Fish Madras

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

• 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

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.

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.