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.

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.

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

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.