Tropical Tuy Palovi

Ingredients

In this adaptation of Tuy Palovi, we infuse the dish with the flavors of the Turks and Caicos Islands. The original Uzbek recipe is traditionally made with lamb, but we substitute it with locally sourced seafood, such as fresh lobster or shrimp, to capture the essence of the islands. Additionally, we incorporate tropical fruits like mango and pineapple, along with Caribbean spices like allspice and Scotch bonnet peppers, to give the dish a distinct island flavor. We alse have the original recipe for Tuy palovi, so you can check it out.

• 500g (1.1 lb) fresh lobster or shrimp, peeled and deveined 500g (1.1 lb) fresh lobster or shrimp, peeled and deveined
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 ripe mango, diced 1 ripe mango, diced
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 Scotch bonnet pepper, seeded and minced (adjust to taste) 1 Scotch bonnet pepper, seeded and minced (adjust to taste)
• 2 cups (470ml) seafood or vegetable broth 2 cups (470ml) seafood or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 75g, 12g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced bell peppers and cook for another 2 minutes.
4. 4.
   Stir in the ground allspice, turmeric, and minced Scotch bonnet pepper. Cook for an additional minute to release the flavors.
5. 5.
   Add the rice to the pot and stir well to coat it with the spices and vegetables.
6. 6.
   Pour in the seafood or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
7. 7.
   While the rice is cooking, heat a separate pan over medium-high heat. Add the lobster or shrimp and cook until they are opaque and cooked through.
8. 8.
   Once the rice is cooked, gently fold in the cooked lobster or shrimp, diced mango, and pineapple chunks. Season with salt and pepper to taste.
9. 9.
   Cover the pot and let the flavors meld together for 5 minutes.
10. 10.
    Serve the Tropical Tuy Palovi garnished with fresh cilantro.

Treat your ingredients with care...

• Lobster or shrimp — Ensure that the seafood is fresh and properly cleaned before cooking. Be careful not to overcook the seafood to maintain its tenderness and flavor.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of minced Scotch bonnet pepper or omit it entirely.
• Feel free to add other tropical fruits like papaya or guava for additional flavor and variety.
• For a more vibrant presentation, serve the Tropical Tuy Palovi in hollowed-out pineapple halves.
• If lobster or shrimp is not available, you can substitute it with firm white fish like snapper or grouper.
• To enhance the dish's flavor, marinate the seafood in lime juice and Caribbean spices for 30 minutes before cooking.

Serving advice

Serve the Tropical Tuy Palovi as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a side of plantains or coconut rice for a complete island-inspired meal.

Presentation advice

For an eye-catching presentation, garnish the dish with additional diced mango, pineapple chunks, and sprigs of fresh cilantro. Serve it in colorful ceramic bowls or on decorative island-themed plates to enhance the tropical vibe.