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Seafood Curry

| Serves : 2 |

Nutritional Information (per serve)

  • Kcal: 368 kcal
  • Carbs: 9.9g
  • Proteins: 31.5g
  • Energy: 1546 kJ
  • Sugar: 7g
  • Fat: 21.8g
  • Saturated fat (g): 4.4g
  • Fibers (g): 9.2g
  • Sodium (mg): 281.5mg

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Ingredients

  • 250 grams Slendier Angel Hair
  • 75 grams Sweet Potato (chopped into small cubes)
  • 30 grams Margarine (reduced salt)
  • 150 grams Skinless, Boneless White Flesh Fish (cut into large chunks)
  • 100 grams Raw Peeled Prawns
  • 50 grams Calamari
  • 75 grams Eggplant (chopped into small cubes)

Sauce

  • 75 grams Onion (roughly chopped)
  • 20 grams Ginger (chopped)
  • 25 mL Vegetable Oil
  • 1 teaspoon(s) Garam Masala
  • ½ teaspoon(s) Tumeric
  • ½ teaspoon(s) Red Chilli (de seeded finely chopped)
  • 200 grams Tinned Tomatoes
  • 1 tablespoon(s) Coriander Leaves (finely chopped)

Directions

  1. Prepare Slendier Angel Hair pasta as per instructions on the pack of the pack
  2. For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins.
  3. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes, eggplant and sweet potato and stir well and leave on a low heat to simmer
  4. Melt half of the margarine in a separate large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the prawns and calamari, adding the remaining margarine each time.
  5. Bring the sauce to the boil, stir the fish, prawns and calamari in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins – the fish will finish cooking in the heat from the sauce.
  6. Stir through the Slendier Angel hair. Add the coriander leaves

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