Curry-spiced kingklip on courgette noodles and creamy coriander sauce

Preparation time : 15 mins Cooking time : 20 mins Servings : 4
Ingredients
  • 250 ml coconut cream
  • 10 ml coriander pesto
  • salt and pepper
  • 10 ml olive + extra
  • 10 ml medium curry powder
  • 4 kingklip fillets
  • 500 g baby marrow spaghetti
  • TO SERVE
  • 60 ml raw cashews - chopped
  • 45 ml toasted coconut shavings
  • 2 green chilies - thinly sliced
  • handful micro coriander
Method

For the sauce, combine the coconut cream and pesto in a small saucepan over medium heat and simmer, 8-10 mins until slightly thickened. Season it to taste. 

Heat the oil in a large pan over medium heat. Sprinkle the curry powder over the kingklip fillets and fry 2-3 mins on each side until firm but translucent. Season with salt and pepper. 

Add a splash of olive oil to a large pan over medium heat. Add the baby marrow spaghetti and fry, 2 mins. Season it to taste.

Spoon the warm sauce into deep serving dishes and add a portion of baby marrow spaghetti to each. 

Top with the kingkllip and scatter some cashews, coconut shavings and chilies on top. Garnish with coriander. 

TIP: 
Baby marrow spaghetti can be found readymade in the fresh produce section of most supermarkets. If unavailable, use a spiralizer to make it at home or replace it with low carb spaghetti.


ALSO TRY: 

Hake with creamy red wine and sun-dried tomato sauce

25 min Boil the wine in a small saucepan over a high heat until reduced by about half. Add the cream and simmer until thickened and reduced slightly. Stir through the sundried tomatoes. Heat the sunflower oil in frying pan over medium-high heat, season the flesh side of the hake and add the fish to the pan skin-side down.