Seafood Curry Bowl
Recipe type: Main Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
This is a really easy dish full of color and flavours. Try experimenting with the fish and spicing to your taste. Serve with Basmati rice and a great wine. The recipe usually makes enough for two plus leaf-overs for lunch.

  • 2 Tablespoons Olive or Canola Oil
  • 1 Can (200ml) Light Coconut Milk
  • 1 Can (250ml) Crushed Tomatoes
  • 1 Fillet (250-300ml) White Fish, de-boned and cut in bite size chunks 8 Large Shrimp, shelled and de-veined
  • 8 Large Scallops, cleaned
  • 2 Medium Carrots, cleaned and chopped
  • 1 Medium Onion, diced
  • 2 Large handfuls Spinach Leaves
  • 2 Teaspoons (or to taste) Chili Sauce
  • 2 Cloves Garlic, peeled and crushed
  • 1 Tablespoon Cumin, dry powder
  • 1 Tablespoon Mild Curry, powder
  • 1 Tablespoon Coriander, dry powder
  • Salt and Pepper, to taste
  1. Heat oil is a heavy bottomed stock pot
  2. Add onion, carrot, garlic and cook until the onion is soft and the carrots are starting to brown (about 5 minutes)
  3. Add cumin, curry and coriander, cook for about 1 minute to let the spices sweat
  4. Add crushed tomatoes, chili sauce and coconut milk, mix well and allow to simmer for about 5 minutes
  5. Add the spinach, fish, shrimp and scallops, cook until the seafood is cooked about 5 minutes
Recipe by Ginger and Nutmeg at