Seafood Curry

Name: Seafood Curry
Yield: 4 servings
Cuisine: British
Ingredients: 600 g Seafood Mix *cleaned, cut into the size that is easy to eat; *Today I used Prawns, Squid, Scallops and a variety of Fish Fillets; 2 Onions *finely chopped; 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; 1 (*400g) canned Diced Tomatoes; 4 Servings Freshly Cooked Rice; 90-100 g Curry Roux (Sauce Mix)

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

600 gSeafood Mix *cleaned, cut into the size that is easy to eat
*Today I used Prawns, Squid, Scallops and a variety of Fish Fillets
2Onions *finely chopped
1 cloveGarlic *finely chopped
1-2 tablespoonsOlive Oil *OR Oil of your choice
1/4 cupWhite Wine OR Sake (Rice Wine)
550 mlWater
1(*400g) canned Diced Tomatoes
4Servings Freshly Cooked Rice
90-100 gCurry Roux (Sauce Mix)

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Steps

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.