NZ Woman's Weekly

Recipe – Lightly curried coconut & seafood chowder

Recipe – Lightly curried coconut & seafood chowder
  • Meal Type

    Fish
  • Servings

    4

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 www.jowilcox.co.nz

more of this author
NZWW Dec-29-2014 issue

Subscribe to the magazine

Rebecca Gibney on being fab and 50!

In this week's issue of New Zealand Woman's Weekly, Rebecca Gibney talks turning 50.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe