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