Tallala's Fish Curry
Made for Mothers Talalla Fish Curry uses sustainably caught wild mackerel, an oily-fish which is high in omega-3 essential fatty acids. The authentic robust flavour is complimented by lime juice and a coconut cream base. Plentiful green beans and potato make this curry a satisfying meal.
Moving with the seasons, we include peas in winter. And beans in autumn, spring, and summer.
Handcrafted in small batches, we give careful consideration to the sourcing of everything in the MFM pot. We use organic produce and wild fish, which are abundant in our waters and sustainably caught, and organic produce from small local farms.
Botanical broth (water, celery, sweet potato, carrot, pumpkin, lemon, onion, sea salt, garlic, ginger, turmeric, black pepper, gotu kola, arame), coconut, mackerel, potato, lime, green bean or garden pea, onion, red rice, ghee, garlic, ginger, turmeric, unrefined sea salt, mustard seed, cumin seed, coriander seed, black pepper, cinnamon, curry leaf
Garlic, ginger, turmeric, black pepper, gotu kola, arame, mustard seed, cumin seed, coriander seed, cinnamon, curry leaf
Warm your Talalla Fish Curry by bringing it to a simmer, stirring regularly, then take it off the heat, cool and consume. I like to consume my Talalla Fish Curry as is. I also recommend adding some chopped coriander, or low inflammatory grains such as basmati, brown rice or lentils for a more substantial meal.