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 & a coconut cream base. Plentiful green beans and potato make this curry a satisfying meal.
MFMs restorative curries are handcrafted in small batches with careful consideration given to the sourcing of everything in the pot. I use wild fish, which are abundant in our waters and sustainably caught, & organic produce from small local farms.
I have chosen to use mackerel for its authentic robust flavour, and because it is an oily-fish which is extremely high in omega-3 essential fatty acids to boost brain health and reduce inflammation. Whole fillets impart benefits from the very small bones and fish skin, whilst the small size ensures the fish is low in toxic build up from our oceans.
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, onion, red rice, ghee, garlic, ginger, turmeric, salt, mustard seed, cumin seed, coriander seed, black pepper, cinnamon, curry leaf
Gluten & dairy free
Garlic, ginger, turmeric, black pepper, gotu kola, arame, mustard seed, cumin seed, coriander seed, cinnamon, curry leaf
Warm your curry by bringing it to a slight boil, stirring regularly, then immediately 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.