SEAFOOD CURRY IN THE POT IMAGE

SEAFOOD COCONUT CURRY ON SPIRALIZED ZUCCHINI

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Am going through all my recipes to make something winter warming for today, been raining all day long, and I am recovering from a cold, and it is the most ideal day to cook something and get those warm smells going through the house. Actually not cooking this, no seafood in the house and could not be stuffed going out BUT I did have all the pics in a folder and thought I should post it, let’s put it this way, if I could be bothered getting out of my pyjamas this is what I would be making 🙂 Alas, I will be making roast chicken and vegetables. But do not let that put you off this dish, it is packed full of flavour and was one of the first paleo meals I introduced to my parents, if you are not paleo then feel free to have it with noodles or rice or whatever you like. But the serialised zucchinis do rock!!

If, unlike me, you have a pantry void of herbs this may cost a small bit to get all the herbs, but honestly, get them and use them – worth it for flavour explosions in many dishes. I have also found in the supermarkets of late you can get small little pouches of herbs as opposed to the larger jars, might be worth a look at.

If you do cook this let me know what you think – if you are on instagram tag a pic for me with @saltyspooning

Enjoy and may your day be filled with many a foodgasm!

 

SEAFOOD COCONUT CURRY IMAGE

SEAFOOD COCONUT CURRY | SPOONING AUSTRALIA | COMPLETED AND SERVED SEAFOOD CURRY

 

SERVES FOUR 

YOU WILL NEED:

2 teaspoons coconut oil

1 large onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

1/2 teaspoon turmeric

1/8 teaspoon cayenne, or to taste

1 tin can diced tomatoes

1 can coconut milk

2 chillies, sliced and to taste (I used long red chillies, but use whatever you want and either increase or decrease based on the level of heat you want)

700gms seafood – you could use all firm white fish, or I used about 450gms white fish fillet and 250gms of scallops – was craving scallops

2 tbsp fresh coriander (cilantro), chopped for garnish/ topping

2-3 zucchinis spiralized, plus some grass-fed butter and pepper for prepping

 

SPIRALIZED ZUCCHINI IMAGE

SEAFOOD COCONUT CURRY | SPOONING AUSTRALIA | SPIRALIZED ZUCCHINI

 

YOU WILL NEED TO:

1) Heat the coconut oil in a heavy pot

2) Add the onion and cook until it’s translucent. Adjust the heat as needed to keep the onion from burning

3) Stir in the garlic, ginger, garam masala, coriander, cumin, turmeric and cayenne. Cook for a minute or two (until the spices are very fragrant)

4) Stir in the tomatoes, coconut milk and chillies. Bring the mixture to a simmer, then reduce the flame to low, cover the pot and cook for about 40mins. Taste and add salt, if needed

5) Cut the fish into bite sized pieces and add to the curry with whatever seafood you are using

6) Cook for another 5 or so minutes or until the fish is cooked through.  If you cook it too long the fish might begin to flake and fall apart

7) While the seafood is cooking, get a pan on medium heat with grass fed butter melted, when nice and hot throw in your zucchini and give it some ground pepper, toss it regularly

8) Remove both pans from heat

9) Divide the zucchini into four average eater’s bowls or three hungry eater’s bowls, serve the seafood curry on top, sprinkle with coriander (cilantro) for extra nomnoms

 

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SEAFOOD COCONUT CURRY ON SPIRALIZED ZUCCHINISpooning
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2 comments on "SEAFOOD COCONUT CURRY ON SPIRALIZED ZUCCHINI"

  1. Oooh, I love making pretend noodles!

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