Surf and Turf Coconut Curry

READY IN 60 mins

This is a fantastic upscale version on Surf and Turf, let me tell you. It is also hyper local…the spice rub, the sausage, the fish and the prawns. Make this.

Ingredients

2 tablespoons avocado, coconut or canola oil
4 Hertel’s chorizo sausage
2 tablespoons fresh turmeric (minced)
3 tablespoons fresh ginger (minced)
1 red onion (sliced)
2 red peppers (julienne)
1 can of coconut milk
1 heaping tablespoon Triple Smoke hickory dill
2 teaspoons toasted and ground coriander seed
¼ - ½ teaspoon of cayenne pepper
3 fillets of rockfish (cut into large chunks)
12 – 16 spot prawns (peeled)

Directions

Preheat a large pot or a high sided fry pan on medium-high heat. Add the oil and then the sausage. We want to give the sausage a bit of a head start on the rest of the ingredients, so brown them nicely.
Once you turn the sausage on to the last side, add the turmeric, ginger and red onion to the pan and saute, stirring regularly for a few minutes.
Add in the red peppers and saute for another few minutes and then carefully add the coconut milk.
Be sure to scrape the bottom of the pan and release any stuck on goodness.
Now add the spices and bring to a simmer. Once simmering, cover your vessel with a lid and allow it to simmer for 6 or 7 minutes, trying to keep the sausages nestled into the coconut milk.
Now you can add the rockfish, nestle into the coconut milk, place a lid on it and simmer for 4 or 5 minutes.
Finally, add the prawns, cover and simmer for another 1 – 2 minutes.
Give a good stir and we are ready to serve. You can enjoy this as a chowder as is or perhaps make it a hearty meal and serve over-top of rice, quinoa or noodles.

PREP 40 mins
COOK 20 mins
READY IN 60 mins