Kingfish Curry – 150g ( Serves 1 )

Kingfish poached in coconut & tamarind-based curry sauce with fenugreek & curry leaves.

• For allergens see ingredients in bold.
  This product made in a factory which handles nuts, mustard, sesame seeds, peanut, egg, gluten, fish, soya, milk, molluscs, sulphur dioxide, celery and crustaceans.

• Sold as cold.

Heating Guidelines:  Heating appliances may vary.   

To Microwave

• Remove from packaging.
• Place it on a flat microwavable plate.
• Heat on full power for 1 Min.

Ensure the centre is piping hot. Rest for one minute.

Store at below 8⁰c. Suitable for home freezing, once thawed do not refreeze. Follow the instruction above to reheat.

INGREDIENTS: King Fish (Fish) (56%), Onion,  Curry Powder (Red Dried Chilli, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Black Pepper, Clove, Cinnamon, Curry Leaves), Tamarind, Coconut Milk [(Coconut Milk Powder (Maltodextrin, Milk Protein (Sodium Caseinate), Stabiliser(Trisodium Phosphate),Water)], Tomato Puree, Salt, Garlic, Green Chilli, Fenugreek, Fennel, Mustard, Curry Leaves, Rapeseed Oil, Water.

TRIVIAL TIPS

Seafood is in abundance in Sri Lankan diet; fish is eaten almost three to four times a week. This Northern home-style kingfish curry is an everyday affair, ideal as pairing with rice, Pittu or String hoppers, but nothing can stop you from dipping with a piece of baguette bread or mobbing with warm naan and roti.