|250 ml||coconut cream|
|10 ml||pesto — coriander|
|salt and freshly ground black pepper|
|10 ml||curry powder — medium|
|500 g||baby marrow noodles|
|to serve — to serve|
|60 ml||cashews — chopped|
|45 ml||coconut — shavings, toasted|
|2||green chillies — thinly sliced|
For the sauce, combine the coconut cream and pesto in a small saucepan over medium heat and simmer, 8-10 mins until slightly thickened. Season it to taste.
Heat the oil in a large pan over medium heat. Sprinkle the curry powder over the kingklip fillets and fry 2-3 mins on each side until firm but translucent. Season with salt and pepper.
Add a splash of olive oil to a large pan over medium heat. Add the baby marrow spaghetti and fry, 2 mins. Season it to taste.
Spoon the warm sauce into deep serving dishes and add a portion of baby marrow spaghetti to each.
Top with the kingkllip and scatter some cashews, coconut shavings and chilies on top. Garnish with coriander.
Baby marrow spaghetti can be found readymade in the fresh produce section of most supermarkets. If unavailable, use a spiralizer to make it at home or replace it with low carb spaghetti.