Keralan Coconut Seafood Gratin Recipe | The Spice Tailor
Keralan Coconut Seafood Gratin
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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.
Keralan Coconut Curry
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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
  1. Preheat the oven on at 200°C.
  2. 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.
  3. 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. 
  4. 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.
  5. Add in the prawns, spreading them evenly around the pan and the sprinkle the breadcrumbs evenly on top. 
  6. Place in the oven and cook for another 8-10 minutes - or until the fish has cooked through and flakes easily.
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