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For the sauce

  • Onionschopped 125 g
  • Rapeseed oil 75 ml
  • Sauce
  • KNORR Patak's Vindaloo Paste 1.1kg 125 g
  • Chilli powder 4 g
  • Paprika 3 g
  • Water 100 ml
  • Tomatoeschopped 75 g
  • Light coconut milk 500 ml
  • Tamarind 25 g
  • Salt 1 g
  • Turmeric 2 g
  • Lemon juice 35 ml
  • Codcut in 3cm pieces
  1. For the sauce

    • Heat the oil in a suitable pan and fry the onions until golden brown. Add the KNORR Professional Ginger Puree, KNORR Patak's Vindaloo Paste, KNORR Professional Garlic Puree, chilli, paprika and water and cook until the water has evaporated.
    • Add the tomatoes and cook until they are soft. Add the coconut milk and drop the fish in that you have been marinating.
    • Simmer till the fish is cooked and stir in the tamarind.
    • Add salt and sugar to taste the balance of the flavour of the curry.
    • Serving suggestion: Serve with Rice.
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