Coconut, Ginger and Lime Seafood Curry

Ingredients...



4 large, fresh, tail-on Scallops

 

2 medium Cod fillets

 

2 limes

 

Organic spinach

 

Sugar snap peas

 

1 large onion

 

2 sweet bell peppers

 

1 vegetable stock cube

 

400ml coconut milk

 

400 ml no sugar almond milk

 

1 inch by 1 inch square of ginger

 

6 fresh garlic cloves

 

1 tbsp cumin

 

2 tbsp cayenne pepper

 

What to do with them...



Chop the onion, ginger and garlic and shallow fry in 1 tsbp coconut oil with the cumin.

 

Add to the coconut and almond milk in a large pan, stir in the vegetable stock cube and cayenne pepper. Bring to the boil.

 

Add the scallops, cod, peppers, sugar snaps and a large handful of spinach leaves.

 

Simmer for 10 mins until fish is cooked through.

 

Squeeze in the lime juice and stir.

 

Serve on bed of fresh organic spinach leaves.

 

 

 

 

 

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0777 615 6557

 

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