Kerala fish curry with Humpty doo barramundi and snake beans
Kerala fish curry with Humpty doo barramundi and snake beans close up
Kerala fish curry with rice on a plate

Kerala fish curry with Humpty doo barramundi and snake beans

Kerala fish curry with Humpty doo barramundi and snake beans

We’re taken straight to Kerala when this curry begins its simmer on the stove. Following tradition in this South-Indian region, our curry is packed with fish, potatoes and snake beans in a fragrant coconut sauce flavoured with cumin, turmeric and curry leaves. The Humpty Doo Barramundi is added in raw, so it’ll be perfectly cooked when you heat it at home. Ready when you are.
Cook & Eat

To Serve

Serve with coriander, lime wedges, steamed basmati rice and pappadums.

Ingredients

Curry sauce (47%) (coconut milk (coconut extract, water, guar gum), onion, water, lime juice, garlic, coriander ground, ginger, rice bran oil, cumin ground, turmeric, salt, brown sugar, curry leaves, cardamom, chili flakes, cloves)), Barramundi (fish) (35%), potatoes (13%), snake beans (6%).

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 275g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1313 kJ 486 kJ
PROTEIN 26 g 9.6 g
FAT (TOTAL) 18.7 g 6.9 g
-SATURATED 14 g 5.2 g
CARBOHYDRATE 7.9 g 2.9 g
-SUGARS 4.3 g 1.6 g
SODIUM 548 mg 203 mg

Allergens

Does contain: fish

May contain: crustaceans, eggs, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, wheat, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

550g- serves 2 with rice

To Cook

Defrost fully. Transfer contents to a saucepan and heat gently, stirring occasionally, until the sauce is piping hot and the fish is just cooked. (Flake a piece apart with a fork to make sure.) Serve with coriander, lime wedges, steamed basmati rice and a cucumber salad.