Bengali fish curry

Bengali fish curry

Love fish but never sure what to do with it? Well this is how it's done! Hoki fillets marinated in Indian spices and served in a curry sauce with potato and zucchini. Served on a bed of lemon rice.


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White fish, lemon juice, turmeric, mustard powder, ground coriander, cumin powder, chilli powder, ginger, garlic, olive oil, fenugreek seed, cinnamon stick, onion, sugar, unsweetened yoghurt, sultanas, tomato, courgette, potato, curry leaf, basmati rice 

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.

Microwave (recommended): Remove lid and cover with a microwave safe lid.

Heat in microwave for 3-4 minutes or until piping hot.

Oven: Preheat oven. Remove lid. Place on baking tray in top of the oven. Fan 180°C | 10-12 minutes or until piping hot.