Goan fish curry with coconut rice
Goan fish curry with coconut rice
From where you’d rather be… a spicy Goan fish curry packed with potatoes, carrots and served on basmati rice.
Basmatti Rice (40.8%), Hoki (27.2%), Potato (11.3%), Carrots (6.8%), Water (4.5%), Polpa Mutti (4.5%), Desiccated Coconut (1.4%) [Coconut], Canola Oil (0.49%), Ginger (0.45%), Garlic (0.45%), Coriander (0.45%), Tamarind Puree (0.45%), Rice Flour (0.45%), Tomato Puree (0.23%) [Tomato], Sugar (0.09%), Red Chilli (0.09%), Paprika (0.05%), Kaffir Lime Leaves (0.05%), Pink Salt (0.05%), White Pepper (0.05%) [Pepper], Coriander Seeds (0.03%) [Ground Coriander], Cumin Seeds (0.03%) [Ground Cumin]
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.
Please remove the sticker before heating.
OVEN
Preheat oven to 180°C/160°C fan-forced. Pierce plastic film in several places.
Place container in oven and bake until piping hot, 28-30 mins.
Let stand for 1 min and serve. Enjoy!
MICROWAVE
Pierce film in several places.
Place container in microwave and heat until piping hot, 5-6 mins.
Carefully remove from microwave and let stand for 1 min before peeling back the film. Enjoy!
(*) If eating from frozen, for best results defrost thoroughly first and follow same instructions.
