Seafood & Cabbage Curry

Thanks, Mom! Paleo Mom!

I have some tilapia ... and I have a white cabbage ... and carrots ... and prawns .... and I have some spinach! It's almost as if Paleo Mom and I cook the same things and have the same things to use up.

What better than a curry?

Like Paleo Mom, I began with a good amount of coconut oil in a heavy based skillet into which went shredded cabbage (half a white cabbage) and grated carrots (one large) to stew away in their own steam for a few minutes. This is for two people. I could have made enough for leftovers, which would be gorgeous re-fried with a fried egg on top for breakfast, and may well do next time.

At this point, I sprinkled over my favourite spice combination: ground coriander, ground cumin, turmeric, asafoetida and fenugreek. Black pepper and celery salt. More: four cloves of garlic, some ginger and half a Scotch Bonnet pepper.

Mix well - you do not want a Scotch Bonnet surprise!

Once the veggies are starting to soften, pull them to the edges of the pan and drop in your tilapia (cut into strips) and prawns. Add more fat if you think it necessary. Pull the veggies over to cover and after a couple of minutes fold together.

Any seafood will do, naturally, firm-fleshed is best to keep together in the pan.

Cook on until the seafood is all cooked through and fold in some spinach just to wilt. If you like coconut, drop in some creamed coconut here - it'll give the dish a real depth.

Serve out, accompanied with a good helping of Piccalilly alongside.

What a lovely dish! We both agreed that some cauliflower would really boost this dish and I'll be putting that in next time. Neither of us like coconut, so we left out the coconut cream - very South Asian. We're much more used to Northern Indian/Pakistani cuisine up our way.

Thanks, Mom!


  1. It is very good with cauliflower. There's only two of us so we had it without the first day and with the second and the cauliflower does add a little something!

  2. Do you use refined coconut oil? I've tried using virgin coconut oil and the like but, oddly enough, it makes everything taste like coconut. The more refined kind I can get in one of our local Tescos (but not the other, bigger one, presumably a slightly different ethnic population) and some local Asian shops is much better for that general use.

  3. Hi Joe - I use what I think is a refined coconut oil. It's not my primary paleo fat, but I do like it for occasions like this. Likewise, mine is from Tesco (Sainsbury also carry it now) ... it's the plastic jar with a blue label.

    I don't know how "good" it is, but frankly, I don't care. It's coconut oil, the best I can get for price and convenience ... and that will do for me.