Spicy seafood on minty basmati

Spicy seafood on minty basmati

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 20 minutes
  • Table Mountain Vineyards Jackal Bird White Blend 2014


  • 2 x 400 g Woolworths frozen seafood paella mix sachets, thawed
  • 1 x 410 g Woolworths Indian-style spiced tomatoes can
  • ½ cup coconut milk
  • For the minty basmati:
  • 200 g basmati rice
  • 1½ cups coconut milk
  • 1 cup water
  • 2-3 carrots, peeled and grated
  • ½ t salt
  • 2 t fresh mint chopped, plus extra to garnish

Cooking Instructions

Ensure the seafood is thoroughly thawed, well-drained and at room temperature.

Blend the tomatoes, then bring to a simmer in a saucepan with the coconut milk. Add the seafood, then simmer gently for a few minutes until just cooked. Serve with the minty basmati, garnished with mint.

To make the minty basmati, place the rice, coconut milk, water, carrots and salt into a suitably sized saucepan. Bring to a bubble. Cover tightly and reduce the heat. Simmer for 15 minutes, or until the liquid has been absorbed. Turn off the heat and stir in the mint. Cover and allow to stand on the hob for 5 minutes. Garnish with mint.

Discover more seafood recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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    August 15, 2020

    I’ve been using this recipe for years and just love it. It’s quick, easy and absolutely delicious.