Recipe
Henan-style Curanto
Savory Henan Seafood Delight
4.7 out of 5
Henan-style Curanto is a delectable seafood dish that originates from the Henan province of China. This recipe combines the rich flavors of Henan cuisine with the traditional Chilean dish, Curanto, resulting in a unique and mouthwatering fusion.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-carb
Allergens
Fish, Shellfish
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-protein
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.
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500g (1.1 lb) fish fillets, cut into chunks 500g (1.1 lb) fish fillets, cut into chunks
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300g (10.6 oz) shrimp, peeled and deveined 300g (10.6 oz) shrimp, peeled and deveined
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500g (1.1 lb) clams, scrubbed and cleaned 500g (1.1 lb) clams, scrubbed and cleaned
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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3 garlic cloves, minced 3 garlic cloves, minced
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1 tablespoon ginger, grated 1 tablespoon ginger, grated
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2 tomatoes, diced 2 tomatoes, diced
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1 tablespoon Henan-style chili paste 1 tablespoon Henan-style chili paste
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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Salt and pepper to taste Salt and pepper to taste
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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
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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.
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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.
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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.
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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.
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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.
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