Teriyaki Seafood Curry Rice

Cook the rice first.

While the rice is cooking, prepare the ingredients. Regarding the ingredients for curry, there is no fixed pattern. I always mix and match the ingredients I have at home.

Wash the green peppers, remove the stems and seeds, cut into large pieces, drain and set aside.

Wash the carrots, remove the roots and cut them diagonally with a hob.

Wash the potatoes, peel them, cut them into pieces, and put them in clean water to prevent oxidation.

After peeling and deveining the shrimps, wash them (I bought large shrimps that have been cleaned), absorb the water with kitchen paper, and then marinate them with the white powder in the teriyaki seasoning bag for 10 minutes.

The small ink sticks are also treated the same as the shrimps.

Dissolve the brown powder in the teriyaki seasoning packet with 150ml of water and set aside.

Pour cooking oil into a non-stick pan. When the oil is hot, add the marinated shrimp and small ink sticks and fry on both sides over medium heat.

When the shrimps and ink sticks change color, move to a small pot and pour in the dissolved seasoning packet, heat to reduce the juice.

Use the same large pot as before and stir-fry the potatoes and carrots. When the potatoes and carrots begin to change color, pour 750ml of water, cover the pot, and bring to a boil over high heat.

After the water boils, add the chopped corn segments and curry cubes, and stir evenly with a wooden spatula until it becomes sticky.

When the juice begins to thicken, add the green peppers and simmer over low heat until the peppers are just soft and then turn off the heat.

Serve the stewed curry sauce, teriyaki shrimps and rice on the plate together.

Another step was missed: cutting the corn that was not eaten before into sections. 😁

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