KASHMIRI FISH MASALA

Heat some oil in a heavy casserole dish, add 1 tsp/person of the paste mix and heat. Add cashew nuts and toss till brown. Cook till tender then add coconut milk or cream at the end. Serve with coriander garnish. Or use as a marinade for oily types of fish with either coconut oil or orange juice.

Ingredients: Cumin, Coriander, Cinnamon, Pepper, Cloves, Ginger, Turmeric, Cardamom, Mace, Coriander Leaves, Chilli

This product is available either in our gold plated tin or refill bag.