Coconut Seafood Stew with Caramelized Pineapple Spekko Rice

Coconut Seafood Stew with Caramelized Pineapple Spekko Rice

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Serves 4

This seafood stew is delicious and quick to make. The spice paste can be made in advance and even used to prepare chicken. A combination of scallops, prawns and calamari are my favourite seafood ingredients for this stew. I also recommend that you make up this dish with fresh line fish. The Caramelised Pineapple Rice is the perfect accompaniment. The sweet pineapple compliments the spicy stew and makes this a memorable dish for a special occasion.

1kg mixed seafood, mussels, scallops, prawns, calamari or line fish
30ml sunflower oil
1 onion, finely chopped
400ml coconut milk
Salt to taste
Fresh curry leaves

Fresh coriander

Seafood Spice Paste

Grind together the following ingredients to form a paste:
8 dried red chillies, 10 cloves garlic, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 2,5ml turmeric, 10 black peppercorns and 2 tbsp malt vinegar.

Here’s how

Ask your local fishmonger to prepare the seafood for you. Cut the fish into chunks and the calamari into rings. Heat sunflower oil and fry the onion until light golden brown. Add paste and stir fry until fragrant. This could take up to two minutes depending on the heat that you are cooking at. Reduce heat and coconut and simmer for 2 minutes. Add fish and cook for a minute before adding the remaining seafood. Season with salt and cook on a very low heat until the prawn tails begin to curl. Turn off the heat and leave the stew to stand for 2 minutes before serving. Garnish with coriander and curry leaves.
Serve with the Spekko Caramelised Pineapple Rice.

Caramelised Pineapple Rice

25ml sunflower oil
3 spring onions, sliced
125g cherry tomatoes
1 large pineapple, cut into wedges
Icing sugar to dust pineapple wedges
3 cups cooked Spekko Pure Basmati Rice
Salt to taste

Here’s How

Dust pineapple wedges with icing sugar. Heat skillet and sear the pineapple wedges until the sugar melts and caramelizes. Remove from the pan and leave aside. Heat sunflower oil in a non stick frying pan. Fry sliced spring onion until crispy and remove from the pan. Set aside. Toss the cherry tomatoes in the hot pan until the skins start to blister slightly. Gently stir the pan fried tomatoes and pineapple wedges into the hot Spekko Pure Basmati Rice. Adjust the seasoning and garnish with fried spring onion.

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Yudhika’s Tips:

If you are not a lover of all types of seafood, select your favourite types of seafood for this dish. It can also be made with just one type of seafood like prawns, fish or scallops.

The spice paste can be made in advance and stored in the refrigerator for a week. Make up the spice paste in advance to save time.

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