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Seafood Bathed in a Heavenly Coconut Tomato Broth Recipe

Servings: 3 people


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


  • 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.


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!