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Vegetarian Seafood Curry Claypot Cod Fish

Serves: 4

Featured product: Cod Fish Nugget, Japanese Tofu puff,  Seafood Tofu,  Lion’s Mane Mushroom

Course: Main

Ingredients:

  • Vegeworld Cod Fish Nugget
  • Vegeworld Japanese Tofu puff
  • Vegeworld Seafood Tofu
  • Vegeworld Lion Mane Mushroom
  • Organic Cabbage
  • Long bean
  • Eggplant
  • Organic Tomatoes
  • Vegan Curry Paste (Store bought)
  • Lemongrass
  • Curry leaves

Stir Fry  :

  • 1 tbsp vegan curry paste (store bought)
  • 1 tsp curry powder (optional)
  • star anise(optional)
  • Clove (optional)
  • 1 stalk lemongrass
  • 5 gm curry leaves.
  • 1 tsp chili powder
  • Coconut Oil (optional)
  • 3 cup Crystal Water
  • 1 tbsp Cane Sugar (to taste)
  • ½ tbsp Mushroom seasoning (to taste)
  • 2 tsp Sea Salt (to taste)
  • 1 cup Fresh Coconut Milk

Preparation:

  1. Deep fry @ 170c Cod fish,Japanese Tofu Puff,Seafood Tofu for 30 seconds each.
  2. Drizzle oil into a claypot, add in vegan curry paste ,Lemongrass,curry leaves,star anise & cloves. Saute for 1-2 mins until fragrant.
  3. Add in water and boil for 2-3 mins.
  4. Add in all the ingredients  into the claypot.Simmer 3-5 mins
  5. Ready to serve.

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