Kingfish Curry – 150g ( Serves 1 )

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

• Allergy advice: Contains Kingfish(Fish), Mustard, Coconut Milk (Milk Protein)
  This product is made in facilities which handle nuts, mustard, sesame, peanut, egg, gluten, fish and crustaceans
• Sold as cold.

[learn_more caption=”HEATING INSTRUCTION”]

Heating Guidelines:  Heating appliances may vary.

Microwave

• Pierce film in several places.
• Heat on full power for 2 Mins
• Peel film and stir gently & recover
• Reheat on full power for further 1 Min

Ensure food is piping hot. Allow to stand for 2 mins before serving.

Store below 8c, keep refrigerated and eat within 48 hours. Suitable for home freezing, once thawed do not refreeze. Follow the microwave guideline to reheat.

Warning: Steam may be released when removing the film cover.

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[learn_more caption=”INGREDIENTS”]

Fish (56%) (King Fish), Onion (14%), Jaffna Curry Powder (4%) (Red Chilli, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Black Pepper, Clove, Cinnamon, Curry Leaves), Tamarind (5%), Coconut Milk (Milk Protein) (2%), Tomato Puree, Salt, Garlic, Green Chilli, Fenugreek, Fennel, Mustard, Curry Leaves, Rapeseed Oil, Water

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[learn_more caption=”TRIVIAL TIPS”]

Seafood is in abundance in Sri Lanka diet, fish is eaten almost three to four time 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.

*Curries are served in 150g – 200g portion, three to four varieties of curries are recommended per person along with Sri Lankan tiffin, bread, and rice accompaniments.

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