Coconut seafood curry

Delicious served with brown basmati rice or cauliflower rice and baked bhajis. Feel free to increase the spice. Spice is a great immune boost.


  • 2-4 Onions chopped
  • 4 -6 cloves garlic crushed
  • 1-2 red chilli and 1 green chilli deseeded &
  • finely chopped
  • 1 tablespoon coconut oil
  • Vegetable stock in half a mug of water
  • 2 tsp ground cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander powder
  • ½ teaspoon cinnamon powder
  • 1 can coconut milk
  • 1 can lentils drained
  • 700 g raw king prawns
  • 2-3 monkfish tails chopped into bite size pieces

Tom Webster Photography


  • Heat the oil in a large frying pan with some of the stock fry the onion, garlic and chilli until soft.
  • Add the spices and add the stock as required releasing the spicy aroma
  • Add the coconut milk and lentils.
  • Simmer for 20 minutes.
  • In a separate pan fast fry the prawns and monkfish (they will release some liquid)
  • Add to the coconut mixture without the liquid and simmer until texture is to your liking.
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