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Healthy Seafood Curry

Prep Time10 minsCook Time15 minsTotal Time25 mins

 250g/9oz cod
 2 garlic cloves
 1 tsp. fresh ginger
 1 onion
 100g/3.5oz spinach
 1 x 400ml can/13.5fl oz coconut milk
 1 tsp. garam masala
 1 tsp. paprika
 1 tsp. turmeric
 150g/5.5oz king prawns
 1 tbsp. almond butter
 3 spring onions
 1 tsp. ghee
 
 Fresh parsley to garnish
1

Mix together 1/2 teaspoon of garam masala, 1/2 teaspoon of paprika and 1/2 teaspoon of turmeric, then coat the prawns and cod in the mixture. Set aside.

2

Peel and chop the onion, chop the spring onions, mince the garlic and grate the ginger.

3

Heat the ghee in frying pan, then add in the onion, spring onion, garlic and ginger and another ½ teaspoon of each of the spices. Leave to fry over a medium heat until the onion has softened.

4

Pour the can of coconut milk into the frying pan along with the almond butter and stir to combine. Bring to the boil, then reduce to a simmer and leave for 5 minutes.

5

Place the fish, prawns and spinach into the pan and place a lid on the pan. Leave to cook for a further 5 minutes, stirring regularly to break up the cod fillets.

6

Serve with fresh parsley to garnish and your choice of side dishes. We’ve gone for brown rice.

Nutrition Facts

Serving Size Serves 5