Young’s South Indian Fish Curry

In stock

For the perfect evening meal…

Try serving this South Indian Fish Curry with a spicy carrot, ginger and coriander salad and Naan bread.

Enjoy with a well chilled Indian beer.



Cooking GuidelinesIngredientNutrition Information

Cooking/Preparation Guidelines

Our South Indian Fish Curry is best microwaved straight from your freezer. Ensure product is piping hot throughout before serving. All appliances vary, these are guidelines only.

40 mins to oven bake 200°C/Fan 180°C/Gas Mark 6/Pre-heat the oven.

Remove outer packaging and pierce film lid. Place tray on a baking tray in the centre of the oven and cook for 40 minutes (fan oven 35 minutes).

6 mins to microwave.

Remove outer packaging and pierce film lid. Place tray onto a microwaveable plate and cook on FULL POWER in the centre of the turntable as follows: 800W/3½ mins/Peel back film lid halfway, stir, replace film lid/3½ mins/stand for 1 min 900W/3 mins/Peel back film lid halfway, stir, replace film lid/3 mins/stand for 1 min Caution! Plate will become hot during cooking.


Basmati Rice (26%) [Water, Basmati Rice], Alaska Pollock (23%) (Fish), Coconut Milk (12%) [Coconut, Water], Tomatoes, Red Peppers (8%), Water, Spinach (6%), Onion, Fried Onion [Onion, Palm Oil, Wheat Flour], Ginger Puree, Rapeseed Oil, Cornflour, Cream (Milk), Lemon Juice, Red Chilli Pepper, Salt, Garlic Puree, Garam Masala [Coriander, Cumin, Pimento, Black Pepper, Cardamom, Nutmeg, Turmeric, Ginger, Bay, Cloves, Cassia, Chilli Blend], Ground Turmeric, Curry Powder [Coriander, Turmeric, Salt, Allspice, Ginger, Fenugreek, Garlic Powder, Black Pepper, Cumin, Paprika, Bay, Cayenne], Curry Leaves, Ground Cinnamon.

Allergy Advice!

For allergens, including cereals containing gluten, see ingredients in bold. Caution! Although extra care has been taken to remove all bones, some may remain.

Nutrition Information

Typical Values100g microwaved contains
(of which saturates)2.4g8.7g
(of which sugars)1.4g4.8g
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