Kingfish poached in coconut & tamarind based curry sauce with fenugreek & curry leaves.
Heating Guidelines: Heating appliances may vary.
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.
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
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.