In exciting news, we’ve just launched two new kits on Dishpatch – our moreish Charred Hispi Cabbage Curry and delicious Banana Leaf Bream.
For the main event, Hispi cabbage is roasted until
tender and charred, then combined with a light and
fragrant coconut curry sauce.
We love the sweet, smoky notes of roasted Hispi
cabbage, that pair beautifully with the flavours in the
curry sauce. To finish, the dish is drizzled with chilli oil
and scattered with crispy, fried curry leaves.
The meal kit includes: Banana Chips, Veg Rolls,
Lankan Ketchup, Devilled Paneer, Charred Hispi
Cabbage, Coconut Curry Sauce, String Hoppers, Pol
Sambol, plus a Chocolate Biscuit Pudding.
Here, a whole sea bream is marinated in mango, ginger and garlic then wrapped in a banana leaf and cooked until succulent.
It’s served with an aromatic curry sauce which can either be poured over the fish or served as an accompaniment.
To finish, the fish is scattered with crispy curry leaves and served with flaky, layered rotis for mopping up the sauce, as well as a refreshing carrot and coriander sambol.
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