Ingredients
- 2 tablespoons coconut oil, or other neutral cooking oil
- ½ onion, finely chopped
- 2-inch piece of fresh ginger root, grated
- 1 clove garlic, finely chopped
- 4 tsps Vadouvan Masala Add to Cart
- ¼ cup crushed tomatoes
- 1 can of coconut milk (13 ounces)
- 1 cup water
- 1 pound Seafood mix of your choice (We love North Atlantic white fish pieces, or cod cut in 1-2 inch pieces, Shrimp and Mussels – make sure the Mussels are washed well to remove any dirt/sand)
Instructions
- Heat the coconut oil in a saucepan and add the onion, garlic and ginger and sauté for a minute. Add the spices to the pan and cook for another minute as they release their fragrance. Next add the Vadouvan Masala and cook for another minute.
- Add the crushed tomato, coconut milk and water and bring up to a slow simmer, about 5-10 minutes.
- Next add the Mussels, stir well and cover the pan while they cook. Cook for 5-7 minutes and then add the Shrimp and whitefish to the pan and cook until translucent and cooked through. This takes just a few minutes. The Mussels should have opened up by now and cooked through as well!
- Adjust the salt to taste. Ladle it into large bowls on its own or over cooked rice for a heartier meal. Garnish with scallion slices, fresh cilantro leaves, and a squeeze of fresh lime juice.
