Monkfish (FISH), garam masala, turmeric, ground cumin, garlic, curry powder, tandoori curry powder, ground coriander, white wine vinegar, cumin seeds, pasteurized mayonnaise (rapeseed Oil (75%), water, Pasteurised EGG Yolk (7%), Spirit Vinegar, Sugar, Salt, Modified Maize Starch, Concentrated Lemon Juice, Flavouring containing MUSTARD), salt, pepper, white cabbage, red onion, carrot, fennel, natural yoghurt (MILK), sweet chilli sauce - (sugar, water, corn syrup solids, salted chilli pepper (chilli, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), mango chutney (Sugar, Mango (44%), Salt, Acidity Regulator (Acetic Acid), Spices (Paprika, Chilli Powder, Cardamom), onion, rapeseed oil (allergens highlighted).
Indian Style Monkfish Kebab
Chunks of spiced marinated monkfish with an Indian style cumin coleslaw and a sweet curried mango yoghurt dressing.
Preheat oven to 190 deg C (fan assisted), remove film lid, cumin coleslaw and yoghurt dressing. Place container with the monkfish kebabs onto a baking tray, bake for 8-10 minutes approx. until piping hot. Upturn the coleslaw pot onto your serving plate and place the monkfish kebabs on top of the coleslaw and serve with the yoghurt dressing.
Store in the refrigerator at 5 deg C or below, use within 3 days.
Not suitable for home freezing.
FISH, EGG, MUSTARD, MILK