Spicy Seafood Coconut Broth
Last minute dash to make something for Valentine's Day? This dish origins from my Taste Mauritius kitchen, it's something that's perfect when it's pretty cold and windy outside and you need an extra bit of heat to warm you up. This Seafood Broth releases aromatic flavours of spice, citrus and a hint of the Indian Ocean. With the spicy chilli heat and the mellow coconut milk it's a creamy yet light broth packed full of flavour. It looks fantastic ladled into bowls, either eaten with basmati rice or with a warm chunk of bread dunked into it. Making it an extra special dish for an occasion, such as the upcoming Valentine's Day.
You can add whatever seafood you may fancy, if you want to add some lobster tails or crab to take it to another level that's even better and a sure way to impress your other half! To me I always find seafood a bit special, its light, fragrant, delicate and oozes the romantic factor for a meal.
Makes enough for 2 people (with leftovers)
1 lime, cut into wedges
1/2tsp ground ginger
1 onion, finely chopped
1 or 2 green chilli, finely chopped
1 lemongrass, bruised
1 tomato, diced
400ml coconut milk
450ml fish stock (can make your own or buy in the supermarket)
200g king prawns
250g squid cut into rings
1 handful of fresh coriander
Preheat a large saucepan over a medium heat and pour two tablespoons of oil into it. Fry the dice onions in the oil until translucent and lightly brown.
Once they are browned add in the chopped green chilli, turmeric, ground ginger and diced tomatoes let this cook for 2-3 minutes stirring occasionally ensuring the spices don't burn in the pan.
Then pour in the coconut milk, fish stock and lemongrass stalk to the liquid it should turn a light yellow with the colour from the turmeric. Let this simmer on the hob for 10 minutes so the flavours can infuse.
Next add in the king prawns, mussels and squid with half the amount of coriander leaves. Let this cook for 2-3 minutes. Taste broth for seasoning, add salt and pepper if needed. Take of the hob, scatter over remaining coriander leaves and serve with wedges of lime.