Henan-style Curanto

Ingredients

Henan-style Curanto adapts the traditional Chilean Curanto by incorporating Henan cuisine's distinct flavors and cooking techniques. While the original Curanto is typically prepared in a pit, Henan-style Curanto is cooked on the stovetop. The Henan version also incorporates Henan spices and herbs, giving the dish a unique twist. We alse have the original recipe for Curanto, so you can check it out.

• 500g (1.1 lb) fish fillets, cut into chunks 500g (1.1 lb) fish fillets, cut into chunks
• 300g (10.6 oz) shrimp, peeled and deveined 300g (10.6 oz) shrimp, peeled and deveined
• 500g (1.1 lb) clams, scrubbed and cleaned 500g (1.1 lb) clams, scrubbed and cleaned
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon Henan-style chili paste 1 tablespoon Henan-style chili paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the diced tomatoes, Henan-style chili paste, ground cumin, ground coriander, and turmeric powder to the pot. Stir well to combine the spices with the vegetables.
3. 3.
   Add the fish fillets, shrimp, and clams to the pot. Pour in the fish or vegetable broth and coconut milk. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the seafood is cooked through and the flavors have melded together.
5. 5.
   Serve the Henan-style Curanto hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Fish — Choose firm white fish such as cod or haddock for this recipe. Make sure to cut the fish into evenly sized chunks to ensure even cooking.

Tips & Tricks

• If you prefer a spicier flavor, you can increase the amount of Henan-style chili paste in the recipe.
• Feel free to add other seafood such as mussels or squid to the dish for additional variety.
• Serve the Henan-style Curanto with a squeeze of fresh lime juice for a tangy twist.
• For a heartier meal, you can add diced potatoes or sweet potatoes to the stew.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated before serving.

Serving advice

Serve the Henan-style Curanto in individual bowls, making sure to include a generous amount of seafood and broth in each serving. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

To enhance the presentation of the Henan-style Curanto, you can sprinkle some additional chili flakes or chopped cilantro on top. Serve the dish with a side of steamed rice or crusty bread to complete the meal.