Seychellois Coconut Curry Shrimp

Ingredients

While the original Qiang lianhuabai dish from Chinese cuisine features a stir-fried combination of lotus root, snow peas, and lily bulbs, the Seychellois adaptation focuses on seafood as the star ingredient. The Seychellois Coconut Curry Shrimp incorporates the vibrant flavors of the Indian Ocean, with a coconut-based curry sauce that adds a tropical twist to the dish. We alse have the original recipe for Qiang lianhuabai, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 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
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the turmeric, cumin, coriander, and chili powder to the pan, stirring well to coat the onions and spices.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Add the diced tomatoes, tomato paste, and fish sauce, stirring to combine.
7. 7.
   Gently place the shrimp into the simmering sauce and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Seychellois Coconut Curry Shrimp over steamed rice or with roti.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Shrimp — Ensure that the shrimp is peeled and deveined before cooking to enhance the texture and presentation of the dish.

Tips & Tricks

• For a spicier kick, add a finely chopped chili pepper to the curry sauce.
• If you prefer a thicker sauce, simmer the coconut milk for a few extra minutes before adding the shrimp.
• Freshly squeezed lime juice can be drizzled over the dish before serving to add a tangy twist.

Serving advice

Serve the Seychellois Coconut Curry Shrimp over a bed of steamed rice or with warm roti to soak up the flavorful sauce. Accompany the dish with a side of fresh tropical fruits, such as pineapple or mango, to enhance the tropical experience.

Presentation advice

Garnish the Seychellois Coconut Curry Shrimp with a sprinkle of fresh cilantro leaves to add a pop of vibrant green color. Serve the dish in a shallow bowl to showcase the vibrant curry sauce and succulent shrimp.