シーフードカレー・シーフードミックス使用 
Seafood Curry Using Seafood Mix
This is an easy seafood curry using plenty of frozen seafood mix! The seafood flavor really comes through, making it delicious (=^_^=)
The origin of this recipe
I started making this often because it's very tasty without having to buy expensive seafood, so I'm posting it as a note for myself (^^)
At home, we use two 150g packs!
Seafood Curry Using Seafood Mix
This is an easy seafood curry using plenty of frozen seafood mix! The seafood flavor really comes through, making it delicious (=^_^=)
The origin of this recipe
I started making this often because it's very tasty without having to buy expensive seafood, so I'm posting it as a note for myself (^^)
At home, we use two 150g packs!
Cooking Instructions
- 1
Thaw the frozen seafood mix in cold water and drain. Slice the onion. Cover with plastic wrap and microwave on a heatproof plate for 3 minutes.
- 2
The onion in the image is chopped.
- 3
Add salad oil to a frying pan and sauté the seafood mix. Add wine, cover, and steam for about 2 minutes until cooked. Separate the ingredients from the juice.
- 4
Wipe the frying pan, add salad oil, and sauté the onion over medium heat. Sauté well until it becomes soft and turns brown. Adjust to your preferred level of sautéing.
- 5
Once the onion is sautéed, add water and the juice from the seafood mix, and bring to a boil. Once boiling, add the curry roux and dissolve.
- 6
Stir and dissolve the curry roux over low heat for 5-6 minutes. Adjust the taste here.
- 7
Once the curry roux is completely dissolved, add the seafood mix and simmer over low heat, stirring for 2-3 minutes. Done!
- 8
In step 5, adjust the amount of curry roux and water according to the brand.
- 9
August 19, 2020: Made it to the top 10 for 'Seafood Curry'. Thank you (^^)♪
- 10
September 20, 2020: Ranked #1 in popular searches for seafood curry. Thank you (^^)♪
- 11
January 7, 2021: Featured in trending recipes. Thank you for your feedback!
- 12
January 1, 2023: Selected for the premium menu (^^) for the menu on Friday, January 6.
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