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Goa Fish Curry Masala Hot (250g)

$20

8 in stock

This South Indian Fish curry originating from Goa makes a beautiful hot seafood curry and can be used for any kind of seafood, vegetables, lentils or meat if you choose.

WARNING: This is a pure spice mix, with a spicy HOT heat, so if you heap your tablespoon when cooking, the curry will be hot.

This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.

Stock

8 in stock

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Description

Nutrition Information

Servings per package:

50

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

75 kJ
1490 kJ

Protein

0.6 g
12.1 g

Fat, total

0.8 g
16.1 g

-saturated

0.1 g
2 g

Carbohydrate

1.3 g
26 g

-sugars

0.7 g
13.4 g

Sodium

23 mg
462 mg

Ingredients

Chilli Powder, Coriander Seed, Turmeric, Cumin Seed, Paprika

Recipe

Ingredients:

  • 4 tbsp butter/ghee (60 g)
  • 2 medium onions, finely chopped
  • 6 cloves garlic, finely chopped (6 tsp minced garlic)
  • 3 green chillies/capsicum, finely chopped
  • 2 tbsp Goa Fish Curry Masala
  • 400ml coconut cream
  • ½ cup tinned diced tomato
  • 1kg fish steaks or whole small fish (rubbed with 1 tsp salt)
  • 1 handful of Okra (optional)
  • Juice of ½ lemon
  • Salt to taste

Method:

Melt the butter and add the onion, garlic and chillies. Sauté until the onion is soft. Lower heat, add the Goa Fish Curry Masala mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Add coconut cream and tinned diced tomatoes. Bring to boil, add the fish, lemon juice and okra, cooking gently with lid on pot until fish is done.
Be careful to avoid overcooking the fish. Salt to taste.
Fish curries are usually better the next day. Serve with steamed rice, lime pickles and a diced salad of cucumber, red onions and tomatoes.

Additional information

Weight0.6 kg
Dimensions10.5 × 9 × 14 cm
Heat

Size

250g, 8.8oz

Barcode

"0799632177913"

Australian % Ingredients

21

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