Tongan-style Seafood Rice

Ingredients

In this adaptation, we infuse the traditional Mexican Arroz a la tumbada with Tongan flavors. While the original dish uses Mexican spices and ingredients like tomatoes, chili peppers, and cilantro, our Tongan-style Seafood Rice incorporates Tongan spices, coconut milk, and local seafood. This fusion creates a unique blend of flavors that pays homage to both cuisines. We alse have the original recipe for Arroz a la tumbada, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 pound (450g) mixed seafood (shrimp, fish, squid) 1 pound (450g) mixed seafood (shrimp, fish, squid)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tablespoon Tongan curry powder 1 tablespoon Tongan curry powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the diced bell peppers to the pot and cook until they start to soften.
4. 4.
   Stir in the Tongan curry powder, paprika, turmeric, and salt. Cook for another minute to toast the spices.
5. 5.
   Add the mixed seafood to the pot and cook until they are almost done.
6. 6.
   Pour in the coconut milk and bring it to a simmer.
7. 7.
   Add the rinsed jasmine rice to the pot and stir well to combine.
8. 8.
   Cover the pot and reduce the heat to low. Let the rice cook for about 15-20 minutes, or until the rice is tender and has absorbed the flavors.
9. 9.
   Once the rice is cooked, fluff it with a fork and garnish with fresh cilantro.
10. 10.
    Serve the Tongan-style Seafood Rice hot and enjoy!

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before cooking.
• Tongan curry powder — If you can't find Tongan curry powder, you can substitute it with a mild curry powder or a combination of turmeric, cumin, and coriander.

Tips & Tricks

• For an extra kick of heat, add a few slices of Tongan chili peppers to the dish.
• Serve the Tongan-style Seafood Rice with a squeeze of fresh lime juice for a burst of citrus flavor.
• Feel free to add other seafood of your choice, such as mussels or crab, to enhance the variety of flavors.
• If you prefer a spicier version, increase the amount of paprika or add a pinch of cayenne pepper.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Tongan-style Seafood Rice as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served with a side of Tongan-style pickled vegetables for added tanginess.

Presentation advice

Garnish the Tongan-style Seafood Rice with a sprig of fresh cilantro and a sprinkle of paprika for an appealing pop of color. Serve it in a vibrant Tongan-inspired bowl or on a banana leaf for an authentic touch.