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.