FIELD DOCTOR Goan Fish Curry (375g)
British landed hake with roasted sweet potato and whole leaf spinach in a punchy & aromatic tomato, tamarind & coconut sauce with steamed whole grain rice and topped with brazil nuts.
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
- 2 of 5 a day
Ingredients
Hake (20%) (FISH), Tomatoes (17%), Sweet Potatoes (13%), Brown Rice (7%), SOYA Milk [Spring Water, SOYBEANS], Spinach (5%), Green Peppers, Extra Virgin Olive Oil, Coconut Milk (3%) [Coconut, Water], Red Quinoa, Tomato Puree (1%), Coriander, Turmeric, Cumin Seeds, Coriander Seeds, Fenugreek Seeds, Lime Juice, Ginger, Paprika, Tapioca Starch, Salt, MUSTARD Seeds, Garam Masala [Ground Cinnamon, Dried Fenugreek Leaves, Ground Fennel Seeds, Cardamom, Black Pepper, Ground Nutmeg], Cumin Seeds, Brown Sugar, Tamarind Paste (0.3%), Fennel Seeds, Chilli, Curry Leaves
For allergens, see ingredients, in BOLD CAPITALS.
Although Field Doctor do their very best to take out all the bones, some may remain.
This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.
Field Doctor uses tree nuts in almost all their meals.
This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).
Heating instructions
Cooking from frozen:
Microwave
Microwave (preferred method) 800W 9 mins. Remove sleeve and pierce film. Cook for 5 mins. Stir sauce, re-cover and cook for a further 4 mins. Rest for 2 mins, check piping hot & enjoy!
Oven
Oven Gas mark 6 | 220°C/200°C Fan | 45 mins. Preheat oven. Remove sleeve and pierce film. Cook for 45 mins, ideally on a flat baking tray and then stir sauce. Rest for 2 mins, check piping hot & enjoy!
Cooking from defrosted:
This meal is not suitable for cooking from defrosted.
Storage
Keep frozen below -18C and do not refreeze if defrosted.
