FIELD DOCTOR Goan Fish Curry (390g)
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
Goan curry sauce (24%) [Water, Oat milk, Coconut milk (12%), Coriander, Lime juice, Tapioca flour, Tamarind (1%), Brown sugar], British hake (19%) (FISH), Brown rice (15%), Tomato sauce (14%) [Tomatoes (90%) Tomato puree (10%)], Sweet potatoes (6%), Red peppers (6%), Spinach (6%), Extra virgin olive oil, BRAZIL NUTS (2%) (TREE NUTS), Turmeric spice blend [Turmeric, Coriander seeds, Cumin seeds, Fenugreek seeds], Ginger, Salt, Cumin seeds, MUSTARD seeds, Paprika, Garam Masala Blend [Ground cinnamon, Fenugreek leaves, Fennel seeds, Black pepper, Cardamom, Ground nutmeg], Star Anise, Chilli flakes, 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).
Cooking from frozen:
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 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.
Keep frozen below -18C and do not refreeze if defrosted.