South Indian style cod loin curry 450g – serves two


Undeniably inauthentic but a firm favourite with my wife’s Anglo-Indian family as well as for customers during our time at Tavola. Medium ‘hot’ with a sharp taste of tamarind and the richness of coconut cream.

A little tip: Serve with plain boiled Basmati rice and a tomato sambal.

Ingredients: Cod loin (fish) (40%), potato, tomato, onion, coconut cream, rapeseed oil, tamarind paste, lime juice, lemon juice, garlic, ginger, mustard seeds (mustard), cumin seeds, curry leaves, demerara sugar, turmeric, chili powder, coriander, cumin, cinnamon, cloves, salt, black pepper.

Allergens: See ingredients in bold.

Storage: Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Cooking: Transfer the curry carefully, piece by piece, with a tablespoon to a pan and warm gently over a medium flame or with the same care transfer to a suitable sized baking dish, cover loosely with foil and bake at 170C for fifteen minutes. In both cases stir as little as possible to avoid the cod breaking up.

One container serves two people.

Gluten and dairy free.