cook logo

Burmese Shark Curry with Tamarind and Coconut (Mild)

A cross between Nepalese and Thai flavours, this curry packs a punch with flavour - using lemongrass, tamarind, Thai basil and fish sauce from Thailand and curry leaves, fenugreek and spices from Nepal, it's a curry you're sure to love.

ContainsCrustacean, Fish, Sulphites

Sizes

Ingredients

Gummy Shark (Fish), Tin crushed tomato, Coconut milk, Sweet potato, Onion, Fish sauce, Tamarind (Sulphites), Garlic, Caster sugar, Ginger, Lime juice, Lemongrass, Fenugreek, fried shallots, fresh coriander, Turmeric, Shrimp Paste (Crustacean), Curry leaves, Sweet paprika

CONTAINS: Crustacean, Fish, Sulphites.

Preparation and storage notes

1.Peel back corner of film.
2.Heat on high for 2-3 min or until heated through.
3.Let stand for 1 min.
4.Carefully pell off film completely from tray. Enjoy

1