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Seafood Akhni1
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Seafood Akhni: 7 Easy Steps to Cook the Most Delicious Meal

A vibrant one-pot dish with juicy shrimp, tender fish, and spiced rice, blending Bengali and Cape Malay flavors.
Course Main Course
Cuisine Bengali, Cape Malay
Keyword Easy, One-Pot, Seafood
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 4 servings
Calories 320kcal
Author Chef Layla
Cost $12

Equipment

  • Large Skillet or Dutch Oven
  • Cutting board
  • Knife

Ingredients

  • 1.5 cups basmati rice rinsed and soaked for 20 minutes
  • 0.5 lb shrimp peeled and deveined
  • 0.5 lb white fish fillets like cod or haddock, cut into bite-sized pieces
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 medium tomatoes diced
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 0.5 tsp turmeric powder
  • 0.5 tsp chili powder adjust to taste
  • 1 cinnamon stick
  • 2 cups fish or vegetable broth
  • salt to taste
  • fresh cilantro chopped, for garnish
  • lemon wedges for serving

Instructions

  • Rinse the basmati rice until the water runs clear, then soak it in cold water for 20 minutes. Chop the onion, mince the garlic, grate the ginger, and dice the tomatoes. Pat the shrimp and fish dry with paper towels.
  • Heat 2 tbsp of vegetable oil in a large skillet or Dutch oven over medium heat. Add the cumin seeds and cinnamon stick, letting them sizzle for 30 seconds until fragrant. Toss in the chopped onion and cook for 5-7 minutes until golden brown, stirring occasionally.
  • Stir in the garlic and ginger, cooking for 1 minute until aromatic. Add the diced tomatoes, ground coriander, turmeric, and chili powder. Cook for 5 minutes, stirring often, until the tomatoes soften into a thick, spiced sauce.
  • Add the shrimp and fish pieces to the pan, gently stirring to coat them in the sauce. Cook for 2-3 minutes until the shrimp just start to turn pink—don’t overdo it, as they’ll finish cooking with the rice.
  • Drain the soaked rice and add it to the pan, stirring to mix with the seafood and spices. Pour in 2 cups of broth and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
  • Remove the pan from the heat and let it sit, covered, for 5 minutes. This step locks in the flavors and ensures the rice stays fluffy.
  • Fluff the rice with a fork, discard the cinnamon stick, and sprinkle with fresh cilantro. Serve hot with lemon wedges on the side for a zesty finish.

Notes

Use fresh seafood for the best flavor, and adjust spices to suit your taste preferences.