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Ingredient
Seafood Curry
Introduce
Chef :
Hiroko ListonSeafood Curry
Curry is super easy if you use Japanese Curry Roux. In Melbourne where I live, we can find S&B Golden Curry Sauce Mix, from Mild to Super Hot, at any supermarket stores and Asian grocery stores. Using those Curry Sauce Mix, this amazingly delicious ‘Seafood Curry’ is super easy to make.
Ingredient
Food ration :
4 servings
1 clove
Garlic *finely chopped
1-2 tablespoons
Olive Oil *OR Oil of your choice
1/4 cup
White Wine OR Sake (Rice Wine)
550 ml
Water
90-100 g
Curry Roux (Sauce Mix)
Cooking instructions
* Step 1
Heat Oil in a casserole pot or large saucepan, cook Onion and Garlic until soft. Add Seafood except Fish Fillets as Fish Fillets should be cooked separately.
* Step 2
Add White Wine OR Sake, and stir. Seafood can be cooked very quickly. Add Tomatoes and Water, and bring to the boil.
* Step 3
Break Curry Roux into small blocks, add to the mixture and simmer on low heat. Stir until Curry Roux blocks are completely dissolved. Add extra Water if too thick.
* Step 4
Meanwhile, heat a small amount of Oil in a frying pan, cook Fish Fillets, and add to the curry when you serve.
* Step 5
Serve on a plate with Freshly Cooked Rice.
Note: if there is a photo you can click to enlarge it
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