Coconut, Ginger and Lime Seafood Curry


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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