Fish lends itself to being paired with fresh ingredients. I absolutely love curried anything so this recipe was introduced to me by one of my kitchen staff and we added a few extra things to turn into our own flavour bomb.
We made a paste using fresh kaffir lime leaves, coriander, ginger, garlic, spring onions, green chilli, lime juice and olive oil. We then add coconut milk and warm it gently before poaching the fish in the sauce and cooking until just opaque.
Serve this beautifully elegant curry with rice and fresh coriander.
NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE
Net Weight 400 gms / 900 gms
Re-heat from frozen at 180 degrees for 40 minutes.
Fish, coconut milk, coriander, ginger, green chillies, spring onions, garlic, lime juice, kaffir lime leaves.
Servings per pack : 400 gms 2 serves
Storage Instructions : Store in your freezer until ready to re-heat.
Made in Western Australia
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