Seafood Curry Takikomigohan

Name: Seafood Curry Takikomigohan
Yield: 4 servings
Cuisine: British
Ingredients: 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

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500 gSeafood Mix *Salmon, White Fish, Prawns, Squid, Mussels, etc
1/2 teaspoonSalt *for seasoning Seafood
1 teaspoonCurry Powder for seasoning Seafood
2 cups(*180ml cup) Short OR Medium Grain Rice
1/2Onion *finely chopped
1 cloveGarlic *finely chopped
350 mlChicken Stock *OR Stock of your choice
1 tablespoonVegetable Oil
1-2 teaspoonsCurry Powder
1 tablespoonSoy Sauce
1 tablespoonfinely chopped Parsley

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Steps

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.
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.
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.