Seafood and Vegetable Curry

This Halal Chinese Seafood and Vegetable Curry is a delightful fusion of fresh seafood and vibrant vegetables, simmered in a fragrant coconut curry sauce. It's a comforting dish that brings together the rich flavors of the ocean and the earth in a harmonious blend.

Ingredients

• Shrimp - 150 grams, peeled and deveined
• Squid - 100 grams, cleaned and sliced into rings
• Fish fillet (e.g., cod) - 100 grams, cut into bite-sized pieces
• Bell pepper (red or yellow) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green beans - 100 grams, trimmed and cut into 2-inch pieces
• Coconut milk - 200 ml
• Curry powder - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce (low sodium) - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Fresh cilantro - for garnish
• Salt - to taste
• Lime - 1, cut into wedges

Steps

1. Heat the vegetable oil in a large pan over medium heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
2. Stir in the curry powder and cook for another 30 seconds, allowing the spices to bloom.
3. Add the sliced bell pepper, julienned carrot, and green beans to the pan. Stir-fry the vegetables for about 3-4 minutes until they begin to soften.
4. Pour in the coconut milk and soy sauce, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the shrimp, squid, and fish fillet to the pan. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the vegetables are tender.
6. Season the curry with salt to taste. Remove from heat.
7. Serve the seafood curry hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

• Calories: 420
• Protein: 30 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, promoting heart health.
• Packed with vitamins and minerals from fresh vegetables, supporting overall wellness.

Tags