FIELD DOCTOR Goan Fish Curry (375g)
Sustainable hake fillet with roasted sweet potato and whole leaf spinach in a punchy & aromatic tomato, tamarind & coconut sauce with steamed whole grain rice. Low fodmap
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
- 2 of 5 a day
Ingredients
For allergens, see ingredients, in BOLD CAPITALS.
Manufactured on a site that handles FISH, SOY and MUSTARD.
This meal is not suitable for anyone with a garlic allergy. Whilst this meal does not contain garlic, Field Doctor uses low FODMAP garlic infused extra virgin olive oil (the garlic is strained out of the oil before used in cooking).
This meal is gluten free and suitable for coeliacs.
Although Field Doctor do their very best to take out all the bones, some may remain.
Heating instructions
Cooking from frozen:
Microwave
Microwave (preferred method) 800W 9 mins. Remove sleeve and pierce film with a sharp knife. 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 5 | 195°C/175°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.
Serving size: 375g
| Typical Nutritional Values | Per 100g |
|---|---|
| ENERGY (kJ/Kcal) | 484/115 |
| Fat (g) | 5.3 |
| of which saturates | 1.2 |
| Carbohydrates (g) | 11 |
| of which sugars | 2 |
| Fibre (g) | 1.6 |
| Protein (g) | 4.8 |
| Salt (g) | 0.5 |
