Keralan Coconut Seafood Gratin

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Keralan Coconut Seafood Gratin

SERVES 4

8 MINS PREP

COOKS IN 13 MINS

This delicious home cooked meal turns coconut fish curry into an easy oven-bake with a crispy breadcrumb topping. Try it for something new and moreish.

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Tailored to Taste

This fish gratin is absolutely delicious, mild, but so flavourful and creamy - and with the delightful crunch of the crumbs. It is a really easy dinner with very little fuss and lots of delicious reward. You can change the fish to suit what is seasonal and regional to you. We have used a firm white fish and prawns, but you can use other seafood if you prefer.

Ingrédients

1 packet of the Spice Tailor Keralan Coconut Curry
1 tsp. vegetable oil
300g cod loin, cut into 4 equal pieces - or other firm white fish
150g large prawns, shelled, deveined and washed
1 green onion, green parts finely sliced
2 small handfuls baby spinach
60g soft white breadcrumbs
40g butter
2 tbs. crème fraiche (optional for added richness)

Méthode

Preheat the oven on at 200°C.
Heat the butter in a wide oven-proof sauté pan or deep-frying pan (if you don’t have one, you can transfer from here to a baking dish) and once it has melted, pour over the breadcrumbs and stir well to mix in. Set aside in a bowl.
Add the oil to the pan (you don’t need to wipe it), add the spices from the sachet in the kit and cook for 10 seconds.
Add the sauce from the pouch, as well as 100ml water and bring to a simmer. Add the fish, spinach, green onions and crème fraiche (if using). Give the whole thing a stir, making sure the sauce coats the fish. Bring to a gentle simmer and cook for 3 minutes. Take off the heat.
Add in the prawns, spreading them evenly around the pan and the sprinkle the breadcrumbs evenly on top.
Place in the oven and cook for another 8-10 minutes - or until the fish has cooked through and flakes easily.

Tailored to Taste

Ingrédients

1 packet of the Spice Tailor Keralan Coconut Curry
1 tsp. vegetable oil
300g cod loin, cut into 4 equal pieces - or other firm white fish
150g large prawns, shelled, deveined and washed
1 green onion, green parts finely sliced
2 small handfuls baby spinach
60g soft white breadcrumbs
40g butter
2 tbs. crème fraiche (optional for added richness)

Méthode

Preheat the oven on at 200°C.
Heat the butter in a wide oven-proof sauté pan or deep-frying pan (if you don’t have one, you can transfer from here to a baking dish) and once it has melted, pour over the breadcrumbs and stir well to mix in. Set aside in a bowl.
Add the oil to the pan (you don’t need to wipe it), add the spices from the sachet in the kit and cook for 10 seconds.
Add the sauce from the pouch, as well as 100ml water and bring to a simmer. Add the fish, spinach, green onions and crème fraiche (if using). Give the whole thing a stir, making sure the sauce coats the fish. Bring to a gentle simmer and cook for 3 minutes. Take off the heat.
Add in the prawns, spreading them evenly around the pan and the sprinkle the breadcrumbs evenly on top.
Place in the oven and cook for another 8-10 minutes - or until the fish has cooked through and flakes easily.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Cari à la Noix de Coco du Kerala

Un curry du Kerala à la noix de coco, délicatement équilibré et moelleux. Ses épices douces et ses couches de saveurs en font un plat incontournable pour ceux qui aiment les saveurs indiennes plus douces. Parfait avec des fruits de mer, du poulet, des œufs ou des légumes.

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