Second Spin, Country 111: Mauritius [International Food]

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Marinate shrimp with 1 tablespoon thyme, 1 tablespoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon curry leaves, 1 tablespoon cilantro, 1 tablespoon sunflower oil, salt, and pepper for 30 minutes.

Heat 1 tablespoon sunflower oil in a large saucepan over medium heat.

Add 1 tablespoon onion, 1 tablespoon curry leaves, 1 teaspoon ginger paste, and 1 teaspoon garlic paste; fry for 2 minutes.

Add marinated shrimp and cook for 4 minutes; remove shrimp and set aside.

In the same saucepan, add 1 teaspoon chopped chili, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 tablespoon thyme, diced tomatoes, 200 milliliters seafood stock, and tomato puree; let simmer for 5 minutes.

Add 1 tablespoon cilantro and cook for another 5 minutes.

Return shrimp to the saucepan, add 2 ladles of stock, season with salt and pepper, and simmer on low heat for about 4 minutes until shrimp are cooked.

Cook basmati rice separately in a rice cooker.

Serve shrimp rougaille over rice, garnished with chopped green onions and cilantro, alongside coconut chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens