Caribbean Rice and Seafood
Ingredients
- Ingredients
- 300 grams Rice
- 1 tsp Turmeric
- salt
- 1 Zucchini
- 2 garlic cloves
- ginger (about 4 cm)
- 2 Red chili peppers
- 1 generous pinch allspice
- 1 tsp Garam Masala
- 4 Tbsps olive oil
- 8 Scallop (triggered ready to cook)
- 8 shrimp (ready for cooking fires and gutted down to the tail segment)
- 4 fish fillets à 140 g (z. B. Red Snapper or red mullet)
- salt
- freshly ground peppers
- Lime juice
Preparation steps
Rinse the rice and cook until tender in a pot with twice the amount of salt water and the turmeric until tender, about 25 minutes. Drain if necessary. Rinse the zucchini and coarsley chop. Peel the garlic and ginger, chop the garlic finely and cut the ginger into thin strips. Rinse the chiles, cut in half, seed and finely chop. Heat the oil in a skillet and briefly sauté the chiles, the garlic, ginger, allspice and garam masala. Add the zucchini and saute for 1-2 minutes. Stir in the rice and saute until heated through.
Rinse the scallops, shrimp and fish, pat dry and season with salt and pepper. Heat the remaining oil in a skillet, add the seafood and saute until just cooked through, 4-5 minutes. Sprinkle with a little lime juice and serve on rice.
