Cashew Nut Curry

Cooking Instructions

What you will need

  • Gedera & Co. Mum‘s Fish Curry Kit.
  • 800g salmon, barramundi or similar fish
  • 3 cloves of garlic, finely chopped
  • Medium onion, finely chopped
  • 2 large tomatoes, finely chopped or ½ tin of canned cherry tomatoes.
  • 2 tbsp oil
  • 1 cup water
  • 1/4 cup hot water


  1. Cut the fish in to 3x3cm size chunks set aside.
  2. Heat 2 tbsp of oil in a heavy-based pan, Empty the Aromatics Pouch and fry for 1 minute. Add garlic and onion to the pan and fry for another 2 minutes.
  3. Add the spice blend pouch and fry for 2 minutes until fragrant.
  4. Add 1 cup of water to the pan, bring the sauce to a slow boil.
  5. Reduce heat, gently add the fish to the pan and cook for 8-10 minutes with the lid on. Gently stir the fish without breaking them.
  6. Empty the Coconut milk Powder pouch to a small bowl and mix with 1/4 cup of hot water and stir well. Add to the pan, cook for 2-3 minutes and then turn off the heat. Rest for 5 minutes and it is ready!!

Note: Pandan leaves are edible but they are tough and fibrous. They add an amazing aroma but are not pleasant to eat. Please remove them before enjoying the dish.