Scallop, Prawn & Spinach Miso Curry

This is a delicious, warming curry. The scallops and prawns work so well with the mild spices.

Feel free to swap in fish and if you like a bit more heat add one sliced green chili either at the beginning or when serving.

Serves 4

Ingredients

• 3-4 tbsp Ziggy’s Lemon Myrtle & Brown Rice Miso

• 2 tbsp coconut oil

• 1 brown onion, finely chopped

• 2 clove garlic, sliced

• 2 tbsp curry powder

• 1 tsp ground turmeric

• ½ - 1 green chili, seeds removed, sliced (optional)

• 1 tbsp tomato paste

• 2 cups vegetable or chicken broth

• 1 400ml can coconut milk

• 12 fresh curry leaves, optional

• 12 pieces scallop meat

• 12 green tiger prawns, peeled

• 150 baby spinach

• Coriander to serve

• Lime to serve

• Basmati rice to serve

Shop Ziggy’s range of wild miso!

Method

1. Heat the oil in a wide pot over a medium-high heat and add the onion, garlic & a pinch of salt. Cook for 3 minutes without colour then add the tomato paste, curry powder, turmeric and green chili (if using) and cook for 1 minute. 

2. Add the stock and bring to the boil, then add the coconut milk and miso paste and simmer for 5 minutes. Taste and adjust the seasoning to your preference.

3. Lightly season the scallops and prawns then add them to the curry. Gently stir through and cover with a lid, to gently cook the seafood, for 2 minutes. Stir through the baby spinach to wilt then serve with cooked basmati rice, coriander, and lime.