Anglo-Indian Spiced Seafood Stew

Ingredients

In this Anglo-Indian adaptation of Parihuela, we incorporate the distinct flavors of Anglo-Indian cuisine. The original Peruvian dish is known for its use of Peruvian peppers and traditional Peruvian spices. However, in this version, we infuse the stew with a blend of Indian spices like cumin, turmeric, and garam masala, which adds a unique twist to the dish. Additionally, we incorporate Anglo-Indian cooking techniques and ingredients to create a fusion of flavors that is both comforting and exciting. We alse have the original recipe for Parihuela, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon (5g) cumin powder 1 teaspoon (5g) cumin powder
• 1 teaspoon (5g) turmeric powder 1 teaspoon (5g) turmeric powder
• 1 teaspoon (5g) garam masala 1 teaspoon (5g) garam masala
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) fish or seafood stock 4 cups (950ml) fish or seafood stock
• 1 pound (450g) mixed seafood (shrimp, fish fillets, mussels) 1 pound (450g) mixed seafood (shrimp, fish fillets, mussels)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the cumin powder, turmeric powder, garam masala, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the diced tomatoes and fish or seafood stock. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
4. 4.
   Add the mixed seafood to the pot and season with salt and pepper to taste. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
5. 5.
   Remove the pot from heat and garnish with fresh cilantro.
6. 6.
   Serve the Anglo-Indian Spiced Seafood Stew hot, accompanied by lemon wedges for squeezing over the stew.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew. Overcooking the seafood can result in a rubbery texture, so be careful to cook it just until it is tender and cooked through.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chopped green chilies.
• Serve the stew with crusty bread or steamed rice to soak up the flavorful broth.
• Adjust the seasoning according to your taste preferences by adding more spices or salt as needed.
• Experiment with different types of seafood to create your own unique variation of this dish.
• Make a larger batch of the stew and freeze the leftovers for a quick and delicious meal on a busy day.

Serving advice

Serve the Anglo-Indian Spiced Seafood Stew in deep bowls, allowing the vibrant colors and enticing aromas to take center stage. Garnish each serving with a generous sprinkle of fresh cilantro and a squeeze of lemon juice for a burst of freshness.

Presentation advice

To enhance the presentation, consider serving the stew in individual clay pots or colorful ceramic bowls. Accompany the dish with a side of warm naan bread or steamed basmati rice for a complete Anglo-Indian dining experience.