A traditional dish that combines various types of seafood in a spicy, flavorful sauce, often served with rice or potatoes. This dish is known for its vibrant flavors and rich texture, making it a coveted recipe in coastal cuisine.
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In a medium saucepan, heat a little sunflower oil over medium heat.
Sauté the chopped onions and minced garlic until the onions become translucent.
Add the yellow chili pepper, red chili pepper, turmeric, and seafood to the pan. Stir well.
Season with salt, pepper, and cumin. Cover and cook over medium heat for 5 minutes.
In a separate bowl, mix the flour with the evaporated milk and whole milk until smooth.
Pour this mixture into the seafood pan.
Stir gently and simmer over low heat for 5 more minutes, allowing the sauce to thicken slightly.
Add the boiled, diced potatoes and mix until evenly coated.
Serve the spicy seafood hot with a side of white rice. Garnish with chopped parsley and halved hard-boiled eggs.
Don’t overcook the seafood. It becomes rubbery. Stick to the timing.
You can substitute the seafood with whatever is available or preferred.
Can I use different types of seafood?
Yes, you can substitute the seafood with whatever is available or preferred, such as mussels or crab.
Can I make this dish ahead of time?
Yes, it reheats well. Store in the fridge for up to 2 days and reheat gently.
Can I replace evaporated milk?
You can substitute it with regular cream or more whole milk, but the texture and richness will vary.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I make this dish with different spices?
Yes, feel free to experiment with a variety of spices to suit your taste.
