A rich, aromatic seafood curry featuring tender fish, shrimp, vegetables, and warming spices in a creamy coconut broth.
Ingredients
- 2 tbsp extra-virgin olive oil
- 500 g cod or halibut fillets, cut into bite-sized pieces
- 250 g peeled shrimp
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 500 ml full-fat coconut milk
- 1 cup diced tomatoes
- 1 cup green beans, trimmed
- 1 cup vegetable broth
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp ground cumin
- 1 tbsp paprika
- 3 tbsp Madras curry powder
- 1 tsp cayenne pepper
- 2 tbsp Natura Fiber
- ¼ cup fresh cilantro, chopped
- 1 tbsp crushed red pepper flakes (optional)
- Juice of 1 lime
Instructions
- Pat the fish and shrimp dry, then season lightly with salt and black pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the fish and shrimp and cook for 2–3 minutes per side, until lightly browned but not fully cooked. Transfer to a plate and set aside.
- Reduce the heat to medium and add the onion, garlic, and red bell pepper. Cook for 2–3 minutes, until softened.
- Stir in the coconut milk, diced tomatoes, green beans, and vegetable broth.
- Add the cumin, paprika, Madras curry powder, cayenne pepper, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
- Simmer for 15 minutes, allowing the flavors to develop and the vegetables to become tender.
- Return the fish and shrimp to the skillet and cook for 3–5 minutes, or until the seafood is fully cooked.
- Remove from the heat and stir in the Natura Fiber.
- Garnish with fresh cilantro, crushed red pepper flakes (if using), and fresh lime juice before serving.
