Spice Road Spices
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The Art of Flavour Sunday e-magazine


One Pan Seafood Ragu with Coconut Cream

Why you will like this recipe. A classic one pan seafood ragu that works with the natural spices in the zip lock recipe pouch. Wonderful on a busy night.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe. Each herb and spice pouch gives approx 20 x 4 person recipe serves.

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

600g Ing fillets or similar firm fish. Cut into 3-4cm pieces

Olive oil

1 x Large brown onion - finely diced

2 x Celery sticks

1 x 400m/l Tin coconut cream

1 x Tablespoon lemon zest

1/2 x Cup flat leaf parsley, finely chopped

1/2 x Cup currants - optional

3 x Full teaspoons from the recipe Spice Pouch

Your Blended Spice Pouch contains: Cinnamon, Anise, Thyme, Turmeric, Garlic Powder, Sumac, Sea Salt, Black Pepper.


In a medium hot pan fry down the onions and the celery until nicely caramelised then add the currants, if using and your especially selected blended herb and spices and stir into the onions.

Next add the coconut cream and the fish pieces, stir then over a medium low heat allow the fish to cook until firm - about 20 minutes then add the lemon zest. During this time herbs and spices will be giving their wonderful flavour to your dish.

To serve, sprinkle with the parsley and serve with Arborio rice


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