Seafood Curry Takikomigohan

Name: How to cook Seafood Curry Takikomigohan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Seafood Curry Takikomigohan

Rice cooker is an essential item in my kitchen. Just place Rice and Other Ingredients with the right amount of Water and Seasoning. Then you can create a variety of rice dishes so easily. When you use Seafood, you need to reduce the amount of Water as a lot of liquid comes out from the seafood.

Ingredient

Food ration :

4 servings

500 g

Seafood Mix *Salmon, White Fish, Prawns, Squid, Mussels, etc

1/2 teaspoon

Salt *for seasoning Seafood

1 teaspoon

Curry Powder for seasoning Seafood

2 cups

(*180ml cup) Short OR Medium Grain Rice

1/2

Onion *finely chopped

1 clove

Garlic *finely chopped

350 ml

Chicken Stock *OR Stock of your choice

1 tablespoon

Vegetable Oil

1-2 teaspoons

Curry Powder

1 tablespoon

Soy Sauce

1 tablespoon

finely chopped Parsley

Cooking instructions

* Step 1

Cut Fish Fillets into bite-size pieces. Season Seafood with Salt and Curry Powder, and set aside. *Note: Today I used Marinara Seafood Mix from a fish shop, and it contained chopped Parsley.

* Step 2

Wash Rice, drain, and place in the rice cooker’s inner pot. Scatter Onion and Garlic on the Rice. Pour the Chicken Stock, sprinkle Oil, Curry Powder and Soy Sauce. Place Seafood on top, and press ‘COOK’ button to start cooking.

* Step 3

When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Add extra Salt if required. Sprinkle with chopped Parsley and serve.

Note: if there is a photo you can click to enlarge it