Oohlawee’s Turmeric Cinnamon Rice with Turmeric Baked Catfish & Shrimp
Oohlawee’s Turmeric Cinnamon Rice with Turmeric Baked Catfish & Shrimp
Ingredients
For the Rice
2.5 cups basmati rice (rinsed until water runs clear)
5 cups water
2 tbsp olive oil
2 tbsp butter
1 tbsp garlic paste
1 medium onion, diced
1 bell pepper, diced (use mixed colors if desired)
1 cup sweet corn
1 medium zucchini, diced
1 cup baby potatoes, halved or quartered (parboiled 8 minutes for tenderness)
1 tsp turmeric
1/2 tsp cinnamon
1 tsp paprika
1 tsp Greek seasoning
1 tsp dried oregano
1 tsp dried thyme
1 tsp black pepper
Salt to taste
3–4 green onions, sliced (for finish)
For the Turmeric Baked Catfish & Shrimp
4 catfish fillets
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp melted butter
1 tsp turmeric
1 tsp paprika
1 tsp Greek seasoning
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp black pepper
1 tsp garlic paste
Salt to taste
Optional: squeeze of lemon
Instructions
1. Season and Bake the Catfish
Heat oven to 400°F.
Mix olive oil, melted butter, turmeric, paprika, Greek seasoning, oregano, thyme, garlic paste, black pepper, and salt.
Coat catfish fillets in the seasoning blend.
Bake 15–18 minutes until flaky.
2. Roast the Shrimp
Toss shrimp in a little of the same seasoning blend.
Add shrimp to a separate pan or add during the last 8 minutes of catfish baking.
Bake until pink and lightly roasted.
3. Make the Turmeric Cinnamon Rice
In a large deep skillet or pot, heat olive oil and butter.
Sauté onions, bell peppers, zucchini, corn, and parboiled baby potatoes for 4–5 minutes.
Add garlic paste, turmeric, cinnamon, paprika, Greek seasoning, oregano, thyme, black pepper, and salt. Stir until fragrant.
Add rinsed basmati rice and toast it in the seasoned vegetable mixture for 2 minutes.
Pour in 5 cups water and bring to a gentle boil.
Cover, reduce heat to low, and cook 15–18 minutes until rice is tender.
Fold in green onions at the end.
4. Finish the Dish
Plate the turmeric cinnamon rice.
Top with baked catfish and seasoned shrimp.
Spoon a little pan butter over the seafood.
Garnish with extra green onions and a touch of paprika.
Flavor Notes
The cinnamon gives warmth (not sweetness), the turmeric adds earthy depth and color, and the Greek seasoning with oregano and thyme gives it a Mediterranean-Southern profile.
If you want to turn this into a true Memphis-terranean seafood rice skillet version.
Adding turmeric and cinnamon to dishes not only boosts flavor but also provides health benefits such as anti-inflammatory effects and antioxidants. I've found that toasting the basmati rice in the spiced vegetable mixture before adding water enhances its nutty aroma and lends depth to the dish. Parboiling baby potatoes before sautéing ensures they are tender without becoming mushy, which adds a pleasant texture contrast. Baking the catfish and shrimp together requires timing; starting the catfish first and adding shrimp during the last 8 minutes ensures both seafood items are perfectly cooked and juicy. For a personal touch, I like to finish the seafood with a squeeze of fresh lemon juice which brightens the spices and balances the earthiness of turmeric and the warmth of cinnamon. Using a combination of olive oil and butter creates a rich base for the rice while keeping the dish light. The Greek seasoning blend mixed with oregano and thyme introduces an herbaceous note that complements the southern-style paprika and garlic flavors beautifully. This recipe is versatile—you can substitute catfish with other white fish or swap shrimp for scallops. Also, experimenting with different colored bell peppers not only adds visual appeal but slight variations in sweetness. Finally, garnishing with chopped green onions and a pinch of paprika adds a fresh and slightly smoky finish, making it perfect for family dinners or entertaining guests craving something wholesome and aromatic.