NZ Woman's Weekly

Recipe – Lightly curried coconut & seafood chowder

Recipe – Lightly curried coconut & seafood chowder
  • Meal Type

  • Servings


This fragrant, gutsy mix is sure to please. You can buy frozen mixed seafood bags at the supermarket, or choose your favourite fresh. The hint of curry adds a gorgeous hue and a flavourful kick.

  • 50g butter
  • ½ leek, finely sliced
  • 1 carrot, diced
  • 2 stalks celery, finely diced
  • 1 tsp garlic, crushed
  • 1 tsp ginger, crushed
  • 1 tsp curry powder
  • ¼ cup flour
  • 1L fish stock, hot
  • 500g marinara seafood mix or similar (shrimps, fish, mini mussels, crab meat, squid etc)
  • 1 can (400ml) coconut cream
  • Toasted flaked coconut and chopped coriander, to garnish

1 Heat the butter in a large saucepan until melted, then add the leek, carrot, celery, garlic, ginger and curry powder. Cook over a low heat for about 5 minutes until fragrant and soft.

2 Sprinkle over the flour and stir in. Gradually add the hot fish stock, stirring until smooth, and simmer for 4-5 minutes until the carrot is tender.

3 Add seafood and simmer for a further 3-4 minutes until just cooked. Stir in the coconut cream and return to a simmer. Season to taste and spoon into serving bowls. Top with the toasted coconut and coriander.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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