lauttimur.com - Japanese seafood curry is a popular and flavorful dish that combines the rich and aromatic flavors of Japanese curry with a variety of fresh seafood. It's a fusion of Japanese curry, which is typically milder and sweeter than other curry varieties, and the abundance of seafood available in Japan due to its coastal location. This dish offers a delightful blend of spices, vegetables, and seafood, creating a unique and satisfying meal.
Ingredients:
For the curry roux:
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 tablespoons curry powder (adjust to your taste)
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
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For the curry base:
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 potato, peeled and diced
- 1 red bell pepper, diced
- 1 cup seafood stock or fish stock
- 1 cup water
- 1 can (14 oz) diced tomatoes
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon vegetable oil
For the seafood:
- 1 pound mixed seafood (shrimp, squid, mussels, etc.), cleaned and peeled if necessary
Optional toppings:
- Chopped fresh cilantro or parsley
- Japanese pickles (such as fukujinzuke)
- Steamed rice
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Instructions:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the diced carrot, potato, and red bell pepper to the pot. Stir and cook for a few minutes.
- Pour in the seafood or fish stock and water. Add the diced tomatoes, bay leaf, and season with salt and pepper. Bring to a simmer and let it cook until the vegetables are tender, about 15-20 minutes.
- While the curry base is simmering, prepare the curry roux. In a separate saucepan, melt the butter over medium heat. Add the all-purpose flour and cook, stirring constantly, for a few minutes until the mixture turns a light golden color.
- Add the curry powder, garam masala, cumin, turmeric, cinnamon, and cayenne pepper to the roux. Cook, stirring, for another minute to toast the spices.
- Gradually ladle some of the hot curry base into the roux, stirring constantly to avoid lumps. Once the roux has become a smooth paste, pour it back into the main pot with the curry base. Stir to combine.
- Let the curry simmer for an additional 10-15 minutes to allow the flavors to meld.
- Add the mixed seafood to the pot and cook for about 5-7 minutes, or until the seafood is fully cooked and opaque.
- Taste and adjust the seasoning as needed.
- Serve the Japanese seafood curry over steamed rice and garnish with chopped cilantro or parsley. You can also add Japanese pickles on the side for extra flavor.
Enjoy!
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