NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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