Seafood stewed curry

Overview

Stewing the curry took about 10 minutes this time, and the vegetables kept their shape. Personally, I prefer the texture of curry stewed into a paste (I remember stewing it for more than 40 minutes again), but considering the preservation of nutrients and fuel saving, I only stewed it to this extent.

Tags

• hot dishes
• clam
• cuttlefish
• garlic
• hot pepper
• onions
• potatoes
• sea rainbow clam meat
• starch
• carrot
• curry powder
• salt
• shrimp
• soy sauce

Ingredients

Steps

1. 1 Wash the onions and carrots, peel and wash the potatoes, and cut them into small pieces. For Haihong, I use ready-made clam meat. If it is raw, the meat needs to be cooked. If you don’t want to use the seafood in this recipe, you can replace it with other seafood. Many seafoods will work (fish seems not to work), just go with your feeling

   

2. 2 Put oil in the pot, add minced garlic and stir-fry until fragrant. Add the seafood and stir-fry until cooked, set aside.

   

3. 3 Add oil to the pot, add peppers, add soy sauce, add diced onions and stir-fry briefly, add potatoes and carrots (I remember reading some recipes before that said to stir-fry onions until fragrant and set aside. Carrots and potatoes seemed to be stir-fried separately, but I forgot, so I just did it as above, it doesn’t matter), stir-fry briefly

   

4. 4 Add the curry powder and add water to cover the pot. After the water boils, reduce the heat to low and simmer. During this period, shovel the bottom of the pot from time to time to prevent it from becoming mushy.

   

5. 5 Stew until the carrots and potatoes feel soft, add seafood, add starch to thicken, and add salt.

   

6. 6 Serve with the stewed curry