Putian-style Coconut Curry with Seafood

Ingredients

While Riha folhi is a traditional Maldivian fish curry, Putian-style Coconut Curry with Seafood takes inspiration from the coastal flavors of Putian cuisine. The original dish is adapted to include a variety of seafood such as shrimp, fish, and squid, which are commonly found in Putian cuisine. The flavors are also adjusted to incorporate the aromatic spices and herbs that are characteristic of Putian cuisine, while still maintaining the creamy coconut base. We alse have the original recipe for Riha folhi, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, fish fillets, squid) 500g (1.1 lb) mixed seafood (shrimp, fish fillets, squid)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 teaspoons curry powder 2 teaspoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 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): 8g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   In a small bowl, combine the curry powder, turmeric powder, cumin powder, and coriander powder. Add the spice mixture to the pan and cook for a minute, stirring continuously.
3. 3.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
4. 4.
   Add the mixed seafood to the pan and cook for about 5-7 minutes, or until the seafood is cooked through.
5. 5.
   Stir in the fish sauce, soy sauce, and lime juice. Season with salt to taste.
6. 6.
   Garnish with fresh cilantro and serve hot with steamed rice.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the curry. Avoid overcooking to maintain its tenderness.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture in the curry.
• Curry powder — Adjust the amount of curry powder according to your preferred level of spiciness.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or chili flakes.
• Feel free to add other seafood such as scallops or mussels to enhance the variety of flavors.
• Serve the curry with steamed jasmine rice for a complete meal.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Putian-style Coconut Curry with Seafood hot, accompanied by steamed rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the curry in a shallow bowl, allowing the vibrant colors of the seafood and the creamy coconut curry to shine through. Sprinkle some chopped cilantro on top for an appealing touch.