Keralan Coconut Seafood Gratin
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.
Ingredients
- 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 spring onion, green parts finely sliced
- 2 small handfuls baby spinach
- 60g soft white breadcrumbs
- 40g butter
- 2 tbs. crème fraiche (optional for added richness)
Method
- 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.
- Ad the sauce from the pouch, as well as 100ml water and bring to a simmer. Add the fish, spinach, spring 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
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.
Ingredients
- 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 spring onion, green parts finely sliced
- 2 small handfuls baby spinach
- 60g soft white breadcrumbs
- 40g butter
- 2 tbs. crème fraiche (optional for added richness)
Method
- 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.
- Ad the sauce from the pouch, as well as 100ml water and bring to a simmer. Add the fish, spinach, spring 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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
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