THE MONK + WHITE FISH CURRY.

Succulent chunks of monkfish, ling, and hake, nestled in our fragrantly spiced coconut sauce. Salcombe meets Sri Lanka. (We like to serve it with basmati rice and poppadoms.)

Supper servings. For 2-3 generously (£8-12 per person)

COOKING INSTRUCTIONS:

Keep frozen at -18, and cook from frozen.

If the Supper defrosts, keep refrigerated and consume within 48 hours. Cook for half the time recommended from frozen. Ensure it’s piping hot throughout before consuming.

Preheat oven to 180 fan/200 electric/GM 6.

Remove film and place on baking tray.

Cook for approx. 40 mins on the middle shelf (grab a glass of something nice, it’ll sail by).

Timings and temperatures can vary, appliance depending. Our Suppers get on well with AGAs, but not microwaves.

Supper’s ready when it’s piping hot throughout. For the best taste, allow to stand for up to 5 mins.  

INGREDIENTS: (Just like yours at home.)

Monkfish, Local white fish, Rapeseed oil, Garlic, Ginger, Chilli, Coriander, White onions, Tinned tomatoes, Tomato paste, Coconut milk, Fish stock paste, Curry leaves, Cloves, Mild curry powder, Chilli flakes, Peppercorns, Fennel seeds, Cardamom seeds, Fenugreek seeds, Cumin seeds, Black mustard seeds, Turmeric, Coriander seeds, Sea salt.

Allergens - Fish, Mustard, Sulphites. May contain traces of nuts.

CAUTION: 

Each Supper is handmade, so although bones are carefully removed, some may have slipped through the net.

Steam may be released when removing film.

Our kitchen handles all allergens. All known allergens are listed in bold.

OTHER INFO:

Due to the size of our business, we don’t have to supply a nutritional breakdown. We choose not to, only as we’re constantly innovating on our ingredient’s quantities, striving for that perfect Supper. We can of course supply an estimated breakdown, should you wish to see one, please contact us.