1 tbs coconut oil

4 onions finely chopped

2 garlic cloves, chopped

1 stick celery

3 medium carrots, diced

1 green chilli, finely chopped

2 large sweet potatoes, cut

1 can chickpeas, drained

½ cup lentils (red or brown)

2 tbs seafood masala

4 tomatoes, finely diced

1 tbs grated ginger

4 curry leaves

400g angel or butter fish cut into chunks

180g mussel meat

180g prawn meat

1 bunch fresh parsley, chopped

1 bunch dhania (Coriander) chopped

Fresh lemon juice, to sprinkle

Salt to taste

Sour dough bread to serve



Braise the onions, garlic, celery and carrots in a non-stick pot with the coconut oil. Add the sweet potato.

Increase heat, stir well and add your chick peas and lentils.

Add the seafood masala. Immediately add your tomatoes and stir well to prevent the spices from burning. If it’s too dry, add ½ cup hot water.

Add ginger and curry leaves.

As soon as the vegetables are soft, add the chunks of fish, prawns, mussel meat, parsley and dhania. Place on top of everything and don’t stir.

Replace the lid and the heat will cook the fish as it releases the flavour into the curry. The fish will be done in a few minutes, only stir once gently to combine.

Sprinkle with some fresh lemon juice and salt and serve with toasted sourdough bread.

Chef Tip: Add an extra tablespoon of 12 in 1 spice for added flavour and 1 tin coconut cream for an extra creamy and saucy dish.

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