A spicy ready-to-cook Malaysian curry sauce with coconut milk, coriander and spices. Suitable to cook with fish and other choices of seafood.
Water, onion, palm oil, coconut milk, coriander, chilli, salt, garlic, turmeric, tamarind, cumin, sugar, modified tapioca starch, black pepper, citric acid, curry leaves, mustard, fenugreek, yeast extract, chilli flakes, maltodextrin, paprika extract and lactose.
Fish Curry Sauce
1. Add 300g fish and 1 pack of Brahim's Fish Curry Sauce to 200ml (3/4 cups) water.
2. Simmer on medium heat for 15 minutes or until fish is cooked thoroughly.
3. To enhance flavour, add 100g of vegetables, e.g eggplant or okra, tomatoes and green chillies. Piping hot large servings.