• 1 tbsp lard or ghee
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2-3 tbsp fresh ginger, grated
  • ½ tsp Himalayan salt
  • ¼ tsp freshly cracked black pepper
  • ¼ tsp spicy curry powder
  • 2 medium carrots, shredded (about 1 cup)
  • 2 cups pure coconut water
  • 1 cup full fat coconut milk
  • the juice of 1 lime
  • 1 cup pumpkin puree
  • 1 cup scallops
  • 20 medium raw shrimp, size 31-40
  • 2 1/2 pounds clams, shucked and chopped


  1. Melt lard or ghee in a medium saucepan over medium-high heat; Add onion and garlic and cook for 3-4 minutes until the onions are fragrant and become translucent.
  2. Add ginger, salt, pepper, curry and carrot and continue cooking until carrot softens up a little.
  3. Add coconut water, bring to the boil then reduce heat and simmer for about 5 minutes until the carrots are completely cooked.
  4. Remove from heat, add coconut milk and puree with a hand blender (or transfer to a food processor or blender) then return to heat source and bring to the boil again.
  5. Add scallops, shrimp and clams bring back to the boil then kill the heat and let sit until shrimps and scallops turn opaque, about 3-4 minutes.
  6. Garnish with coconut milk, fresh parsley, avocado slices and balsamic vinegar pearls, if desired.

(Sourced from The Healthy Foodie)

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