Seafood Curry
Seafood Curry

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, seafood curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like. By Lori Lyn Heat oil in a large skillet over medium-high heat.

Seafood Curry is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Seafood Curry is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook seafood curry using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Seafood Curry:
  1. Make ready 600 g Seafood Mix *cleaned, cut into the size that is easy to eat
  2. Get *Today I used Prawns, Squid, Scallops and a variety of Fish Fillets
  3. Make ready 2 Onions *finely chopped
  4. Make ready 1 clove Garlic *finely chopped
  5. Make ready 1-2 tablespoons Olive Oil *OR Oil of your choice
  6. Make ready 1/4 cup White Wine OR Sake (Rice Wine)
  7. Get 550 ml Water
  8. Take 1 (*400g) canned Diced Tomatoes
  9. Make ready 4 Servings Freshly Cooked Rice
  10. Get 90-100 g Curry Roux (Sauce Mix)

Add the curry paste into the pot and do a few quick stirs. Then add the seafood, cover the pot until cooked. Warm curry paste and pour in coconut milk. Put the onions, chopped red chillies, garlic, ginger, lemongrass, lime zest and juice, and coriander stalks into a processor.

Steps to make Seafood Curry:
  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.
  2. Add White Wine OR Sake, and stir. Seafood can be cooked very quickly. Add Tomatoes and Water, and bring to the boil.
  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.
  4. Meanwhile, heat a small amount of Oil in a frying pan, cook Fish Fillets, and add to the curry when you serve.
  5. Serve on a plate with Freshly Cooked Rice.

Whizz to a paste, season, then whizz again with a little olive oil, to loosen as necessary. Get a large pan nice and hot, and add the paste. Cape Malay flavors do work nicely with chicken and beef, but we love the way the seafood absorbs the flavors and adds just a hint of that fishy flavor. In South Africa, this curry would be made with local fish like kingklip or hake and prawns. However, in the States we substitute shrimp and a firm fish like cod or haddock.

So that is going to wrap this up for this exceptional food seafood curry recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!