At first glance, a vibrant and contrasting display captures your eye. The succulent, golden prawns, scallops and mussels, generously sprinkled with Indian spices are nestled on a bed of lemon-infused jasmine rice. Stir-fried, glossy, green Bok Choy, lightly charred around the edges forms a visually enticing, curved barrier around the seafood heap while a drizzle of coconut cream complements the dish, adding a softness to the scheme.

Indian Ocean Jumble with Stir-fry Bok Choy

Name: Indian Ocean Jumble with Stir-fry Bok Choy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Indian Fusion
Ingredients: 2 large heads of bok choy, 2 large heads cleaned and halved lengthwise; 200g of prawns, 200g cleaned and deveined; 200g of mussels, 200g cleaned and deveined; 200g of scallops, 200g cleaned and deveined; 400g of coconut cream, 400g; 1 cup of jasmine rice, 1 cup; 1 tsp of turmeric, 1 tsp; 1 tsp of curry powder, 1 tsp; 1 tsp of cumin seeds, 1 tsp; a handful of fresh coriander leaves, handful chopped; 1 lemon, 1 zest and juice; 2 garlic cloves, 2 minced; olive oil, for frying; salt & pepper, to taste

Category Main Course

Prep 15 minutes

Cook 25 minutes

Style Indian Fusion

Technique Sauté

Diet Friendly Pescatarian

Daily Recipe: May 21, 2024

This seafood extravaganza is complemented beautifully by the nutritive benefits and the crunchy texture of Bok Choy. The Indian spices and coconuts leave a lingering taste of warmth and richness.

Ingredients (for 2)

2 large heads of bok choy - 2 large heads - cleaned and halved lengthwise
200g of prawns - 200g - cleaned and deveined
200g of mussels - 200g - cleaned and deveined
200g of scallops - 200g - cleaned and deveined
400g of coconut cream - 400g
1 cup of jasmine rice - 1 cup
1 tsp of turmeric - 1 tsp
1 tsp of curry powder - 1 tsp
1 tsp of cumin seeds - 1 tsp
A handful of fresh coriander leaves - handful - chopped
1 lemon - 1 - zest and juice
2 garlic cloves - 2 - minced
Olive oil - for frying
Salt & pepper - to taste

Preparation

Step 1 - 🍳🔥🧄

Heat olive oil in a skillet over medium heat. Add the minced garlic, turmeric, curry powder, and cumin seeds. Sauté until fragrant.
Step 2 - 🍤🐚🌊

Add the prawns, mussels, and scallops into the skillet. Stir occasionally, cook until they are nicely browned and fully cooked.
Step 3 - 🥥🍋🔄

Mix in the coconut cream and lemon zest. Allow the mixture to simmer for another 3-4 minutes.
Step 4 - 🥬🍳🔥

In a separate pan, stir fry the bok choy in a dash of olive oil until it is lightly charred and crispy.
Step 5 - 🍚🍋💦

Cook the jasmine rice as per instructions, adding the lemon juice and a pinch of salt to the water for extra flavor.
Step 6 - 🍽🦐🥬

Plate a serving of both rice and bok choy. Top with the cooked seafood, drizzle some leftover coconut sauce and garnish with fresh coriander.

Additional

This recipe is a fun mix of ingredient and cuisine textures. The mellow coconut cream works to balance the aromatic Indian Spices giving warmth to the dish. Feel free to experiment with different shellfish or even firm fish! Involve kids by having them help with cleaning and prepping the Bok Choy.