Rich flavours. Strapped for time. Making a handful of marinara mix and 8 prawns stretch to a 4 person family meal? That’s what I’m all about with this recipe! Soothing coconut broth with a hint of spices, anti-inflammatory turmeric, tomato and greens – it’s a warming bowl of health. Plus, if you don’t have fish stock at hand – my cheat’s fish stock gets you great flavour in 15 minutes! The first time you make this, it will probably take you a little longer to navigate, I won’t lie. Now I’ve made it a couple of times, it’s so simple and quick, I promise!
I hope you like it too! Best news is the whole lot cost under $2o, all organic! Left over coconut milk going into the morning’s smoothies 🙂
Real Food. Happy Bodies
Seafood Bathed in a Heavenly Coconut Tomato Broth Recipe
Servings: 3 people
Ingredients
For my cheat’s fish stock (or of course, ditch this step if you have quality fish stock at hand)
- 2 spring onion/shallot stalks, cut roughly in pieces
- 1/2 carrot
- 1 sprig thyme
- a few parsley leaves
- 8 prawn heads (cut off the 8 prawn bodies being used below)
- 1 clove garlic, peeled and smashed
- 1/2 tin tomatoes
- 1 cup water
For the Main Recipe
- 2 tbs ghee or coconut oil – whatever you prefer! Both delicious and nutritious
- 1 medium purple onion, finely diced
- 2 cloves garlic, smashed and roughly chopped
- 1 tsp Indian spice (cumin, mustard seed, fennel seed, coriander seed, fenugreek) or your favourite curry powder
- 120 ml coconut milk
- 1/2 tin chopped tomatoes
- 1/2 tin water
- 1 tsp turmeric paste (flat, not heaped)
- 2 handfuls baby spinach leaves
- 8 prawns, peeled and poop shoot removed (slice down the back to about 2mm deep and peel away the little dark string.)
- 300 g Marinara Mix (Local, not imported if you can) with the prawns, all sprinkled with salt and olive oil and mixed in a bowl until needed.
- Celtic sea salt, to taste
- Fresh coriander, to serve
Instructions
- Double the quantities for a bigger family or friends coming over, or to make a reserve dinner for a hectic day down the track!
To make the cheat’s stock
- Chop the heads off the prawns and pop them and the carrots, spring onions, thyme, parsley, tomatoes and water in a small pan and simmer on lively, for 15 minutes.
To make the main event
- Once you’ve got the cheat’s stock going, chop your onions, and get them going in the coconut oil (or ghee or macadamia oil) in a large heavy based pan, on medium heat.
- Then chop your garlic, fresh turmeric and have ready.
- Once onions are really soft and getting golden (about 15 minutes, pop the teaspoon spices, garlic, turmeric in and fry off for 1 minute.
- Add the coconut milk, tomatoes and water and cook off for 5 minutes. Then strain the cheat’s stock into the liquid.
- Finally, pop the marinara, peeled prawns (poop shoot removed too!) and baby spinach in to poach for just 4-5 minutes max.
- You can serve this with either steamed green vegetables or brown rice – depends on your preferences.
- I love to throw some generous fresh coriander leaves to finish – a fabulous contrast to the warming, rich flavours of the dish.
Notes
If you can’t get a blend of Indian five spice ready blended, just buy the individual spices in the smallest size you have, and place all in a larger jar to create your own!
