Curried Seafood Rice

Curried Seafood Rice is a recipe that I fell in love with. The rice is cooked in advance and often the day before and placed in the fridge. The addition of curry paste and the vegetables make this a meal in it own right. Many people call it a side dish but to me it is a main dish and I have actually had just this many a night. You can vary the strength of the dish and I have loaded my favourite homemade curry paste for you. I always use prawns or shrimp, it just depends on which one is cheaper at the time of cooking.

Curried Seafood Rice

Can be as hot as you like but gorgeous with yoghurt and cucumber.

5 from 3 votes

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Course: Main Dish

Cuisine: Indian

Keyword: Prawns, Rice, Seafood, Shrimp, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 255kcal

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Ingredients

 

MetricImperial

• 9 oz brown rice cooked
• 1 tbsp curry paste
• 2 tbsp oil
• 2 large tomatoes skinned, cored and cut into 8s
• 1 large onion peel/slice
• 8 oz peas frozen
• 8 oz prawns shrimp/cook/peel
• 1 bunch coriander cilantro

Instructions

• Cook the rice according to the instructions on the packet – rinse and drain.
  9 oz brown rice
• Boil a kettle of water
• Heat the oil in a large pan.
  2 tbsp oil
• Add the onion and fry for around 3 minutes until soft and golden.
  1 large onion
• Add the tomatoes and cook an additional 5 minutes – the tomatoes need to break down into the onion.
  2 large tomatoes
• At this point, you may need to add a few tablespoons of boiling water if the mixture looks like it’s drying out, add some more otherwise just continue
• Add the curry paste and cook for 5 minutes.
  1 tbsp curry paste
• Add boiling water if needed to avoid the sauce becoming too thick.
• Add the rice and peas, stir thoroughly until they are heated through.
  8 oz peas
• Add the prawns or shrimp and stir again – keep stirring for 2 or 3 minutes – until the water has been absorbed into the sauce.
  8 oz prawns
• Always serve it piping hot.
• Place the dish onto plates and scatter chopped coriander or parsley over.
  1 bunch coriander
• Add mango chutney, yoghurt sauce and some naan bread. if you wish, All recipes on this site.

Nutrition

Calories: 255kcal | Carbohydrates: 28g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 86mg | Sodium: 551mg | Potassium: 325mg | Fiber: 5g | Sugar: 5g