Keralan Coconut Seafood Gratin
Keralan Coconut Seafood Gratin
Made With Our Keralan Coconut Curry
SERVES 4
8 MINS PREP
13 MINS COOK
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.
- Add 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.
- Add 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
Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.
Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
