Indonesian Seafood Curry with Fragrant Jasmine Rice and Crunchy Cucumber Salad – Easy, Aromatic & Delightful Dinner Recipe

Allergens

Fish, Shellfish, Soy (from curry powder)

Ingredients

• 1 lb white fish fillets (cod or halibut), cut into bite
• sized pieces
• 1 lb shrimp, peeled and deveined
• 2 cups coconut milk
• 1 can (14 oz) diced tomatoes
• 2 tbsp curry powder
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups jasmine rice
• 4 cups water
• 1 cucumber, thinly sliced
• 1/4 cup fresh basil leaves, torn
• Salt and pepper, to taste

Instructions

1. In a large pan, heat the vegetable oil over medium heat. Add the onion and garlic, sauté until softened and fragrant.
2. Stir in the curry powder and cook for 1 2 minutes, allowing the spices to release their aroma.
3. Pour in the coconut milk and diced tomatoes, stirring well to combine. Bring the mixture to a simmer.
4. Add the fish and shrimp, season with salt and pepper, and cook until they are cooked through and opaque, about 5 7 minutes.
5. Meanwhile, cook the jasmine rice according to package instructions, using water as specified.
6. To prepare the cucumber salad, toss the thinly sliced cucumber with salt and pepper, to taste.
7. Serve the Indonesian seafood curry over the cooked jasmine rice and garnish with fresh basil leaves. Accompany the dish with the crunchy cucumber salad on the side.

Chef’s Insight

To enhance the aroma of this dish, add a pinch of freshly ground black pepper or a few drops of lime juice to the coconut milk mixture before simmering.

Notes

Adjust the spiciness of the curry by adding more or less curry powder, according to your preference.