Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Spiced coconut seafood curry

Spiced coconut seafood curry

5
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
8
Difficulty
Moderate
The gently spiced flavours marry beautifully with the fresh seafood and rich coconut sauce in this simple to make dish. A delish curry the whole family can enjoy.

Ingredients

Brown onion

2 medium, halved, thinly sliced

Garlic

3 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Ground coriander

3 tsp

Ground cumin

2 tsp

Ground turmeric

1 tsp

Dried chilli flakes

1 tsp

Brown sugar

1 tbs

Tomato(es)

450 g, roughly chopped

Star anise

2 individual

Light canned coconut milk

2 400ml can, (2 x 400ml cans)

Skinless white fish, raw

700 g, skinless, firm fillets, cut into large chunks

Raw peeled prawns

400 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large, deep saucepan with oil and heat over medium heat. Cook onions, stirring occasionally for 6-8 minutes, or until soft and light golden. Add garlic, ginger, spices and chilli, cook, stirring, for 2 minutes or until fragrant.
  2. Add sugar and tomatoes, cook, stirring, for 2-3 minutes or until tomatoes start to soften. Stir in star anise and coconut milk and bring to the boil. Reduce heat, simmer for about 10 minutes, until the liquid has reduced and thickened slightly. Stir in fish, simmer for 3 minutes, then stir in prawns and simmer for a further 3 minutes, or until seafood is cooked. Remove from heat and season with salt and pepper.

Notes

Tip: You can use any firm white fish in this curry. Try ling, blue-eye trevalla or barramundi. To serve, transfer half the curry to a large reusable container and set aside to cool slightly. Add 100g baby spinach leaves to the remaining curry in the saucepan and stir over low heat until wilted. Divide curry among 4 bowls and serve with ½ cup (85g) cooked brown basmati rice per serving. Garnish with fresh coriander leaves. To freeze, cover reserved curry and freeze for up to 2 months. Defrost in the fridge overnight and reheat over low heat on the stovetop until thoroughly heated. Stir in 100g baby spinach leaves until wilted and follow ‘to serve’ instructions.

You might like

You might like