A creamy, coconut based curry kit that is traditionally served with fish or prawns. It never fails to deliver on taste and makes a great alternative to a Korma.
Heat 2 tbsp of oil in a pan over a low heat. Add spice pack 1 to the oil and stir until fragrant. Add a 400ml tin of coconut milk along with 1 tsp of white wine vinegar. Add spice pack 2 and stir. Simmer for approximately 20 minutes. Add 500g of firm white fish or prawns and poach in the liquid until cooked through, then serve with a squeeze of lemon.
Dehydrated onions & garlic. Ground spices (Coriander, paprika, ginger, cumin, turmeric, chilli). Salt, Sugar.
May contain traces of nuts.