Teresa's Recipes
Mauritian Seafood Curry
Dive into the vibrant flavors of Mauritius with this delightful seafood curry. A harmonious blend of spices, fresh seafood, and creamy coconut milk creates a comforting dish that captures the essence of island life. This curry is not only a feast for the senses but also tells the story of Mauritius, where culinary traditions blend French, Indian, and Creole influences. Serve it over fluffy rice and experience a taste of the tropics with every bite!
Ingredients
- 4 cups, for serving Cooked rice
- to taste Salt
- 1/4 cup, chopped Fresh cilantro
- 2 tablespoons, freshly squeezed Lime juice
- 1 can (400ml) Coconut milk
- 2 medium, diced Tomatoes
- 1/2 teaspoon, adjust to taste Cayenne pepper
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Curry powder
- 1 tablespoon, grated Ginger
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 2 tablespoons Coconut oil
- 200g, cleaned and sliced Squid
- 300g, cut into chunks (e.g., snapper or cod) Fish fillets
- 200g, peeled and deveined Shrimp
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 480
- Fat: 24g
- Carbs: 40g
- Protein: 30g
- Sodium: 620mg
- Sugar: 5g
Instructions
- In a large pan, heat the coconut oil over medium heat until melted.
- Add the chopped onion, minced garlic, and grated ginger. Sauté for about 4-5 minutes until the onion is translucent and fragrant.
- Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper. Cook for an additional 2 minutes to release the spices' aromas.
- Add the diced tomatoes and cook for 5 minutes until they start to soften and break down.
- Pour in the coconut milk and bring the mixture to a gentle simmer, stirring to combine.
- Carefully add the shrimp, fish fillets, and sliced squid to the pan. Stir gently to ensure the seafood is coated in the sauce.
- Cover the pan with a lid and let the seafood cook for 10-15 minutes, or until the shrimp are pink and the fish is cooked through.
- Stir in the lime juice and chopped cilantro. Taste and season with salt as needed.
- Serve the seafood curry hot over a bed of cooked rice, garnished with additional cilantro if desired.
- Enjoy this flavorful journey to Mauritius!
Tips
- For a spicier version, increase the cayenne pepper or add fresh chili peppers.
- Feel free to use any combination of seafood you prefer, such as mussels or scallops.
- This curry can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop!