search result | Kfi Sauces

Ingredients

• 1 jar (375 ml) KFI Coconut Curry cooking sauce
• 750 grams of firm white fish (Bassa, Tilapia, or Pompano)
• Coriander for garnish

Instructions

1. Heat vegetable oil in a large saucepan at medium/high heat.
2. Sauté the fish until cooked through and slightly golden.
3. Pour KFI Coconut Curry sauce over the fish and let it simmer for 5 minutes.
4. Serve a portion of the fish with plenty of sauce over rice or with naan.

Ingredients

• 1 jar (375 ml) KFI Coconut Curry Sauce
• 1 pound (450 gm) frozen shrimp, thawed and peeled
• Coriander for garnish

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add shrimp - stir and sauté until cooked through and bright pink about 6-8 minutes.
3. Add one jar (375 ml) of KFI Coconut Curry Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over cooked rice and top with coconut shavings and lime.

Tip: Substitute Coconut Curry sauce with KFI Vindaloo sauce for a bit more heat!