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Fried Fish - Shan

(Ref: MCM125)

Price: £1.05

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Product
Ingredients
Recipe
Nutrition
Other

Net: 50g

N.B. New packaging may be different to image shown and recipe may have changed.

Ingredients: Red Chilli, Paprika, Coriander, Salt, Dehydrated Onion, Garlic, Ginger, Fenugreek Leaves, Cinnamon, Carom, Clove, Turmeric, Brown Cardamom, Cumin, Black Pepper, Citric Acid, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Silicon Dioxide (Anticaking Agent), Dried Mango Powder, Wheat Flour.

If there are any allergens in the ingredients they are marked as bold.

•  May contain: traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts

•  Halal

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial preservatives

Pakistani Style Fried Fish:

1-1.5 kg fish
1 1/2 tbsp garlic paste
500g ghee/oil for frying
Shan Fish Seasoning Mix

• Mix the Shan Fish Seasoning and garlic paste, apply to the fish and marinate for 30 minutes.

• Fry the fish in hot oil/ghee until light brown.

Serve garnished with Shan Chaat Masala and lime juice.

Bengal Style Fish/Prawn Curry:

1 1/2 kg fish/prawns, cubed
200g plain yogurt
25g garlic paste
1/2 onion, medium sliced
15-25 whole curry leaves
175g ghee/oil
Shan Fish Seasoning Mix

• Fry the onion in hot oil/ghee until golden. Add the curry leaves, garlic, yogurt and Shan Fish Seasoning Mix. Fry for a few minutes.

• Add the fish/prawns and fry for 10 minutes. Stir well. Add 3-4 cups of water and cook on a low heat until the fish is tender.

• Serve with boiled rice.

	Per 100g (/per 100ml)
Energy	1256kJ / 300kcal
Fat	10g
of which:
• Saturates	0g
Carbohydrates	30g
of which:
• Sugars	0g
Fibre	20g
Protein	5g
Salt	26.5g

Produce of Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Shan Foods (PVT) Ltd
    29 Sector 23
    Korangi Industrial Area
    Karachi
    Pakistan
    74900

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Testimonial:

"Dear Spices of India, Quick delivery, well packaged. Having used spicesofindia in the past, i was aware of the excellent service. Not disappointed at all. Will definitely be recommending you to my mates and colleagues. Thanks."

- Dr Presh Mulay

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