Mauritian Seafood Curry

Ingredients

• Cooked rice (4 cups, for serving)
• Salt (to taste)
• Fresh cilantro (1/4 cup, chopped)
• Lime juice (2 tablespoons, freshly squeezed)
• Coconut milk (1 can (400ml))
• Tomatoes (2 medium, diced)
• Cayenne pepper (1/2 teaspoon, adjust to taste)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Curry powder (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Coconut oil (2 tablespoons)
• Squid (200g, cleaned and sliced)
• Fish fillets (300g, cut into chunks (e.g., snapper or cod))
• Shrimp (200g, peeled and deveined)

Instructions

1. In a large pan, heat the coconut oil over medium heat until melted.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 4-5 minutes until the onion is translucent and fragrant.
3. 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.
4. Add the diced tomatoes and cook for 5 minutes until they start to soften and break down.
5. Pour in the coconut milk and bring the mixture to a gentle simmer, stirring to combine.
6. Carefully add the shrimp, fish fillets, and sliced squid to the pan. Stir gently to ensure the seafood is coated in the sauce.
7. 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.
8. Stir in the lime juice and chopped cilantro. Taste and season with salt as needed.
9. Serve the seafood curry hot over a bed of cooked rice, garnished with additional cilantro if desired.
10. Enjoy this flavorful journey to Mauritius!