Curried Seafood

Demonstrated by: Mike Noguchi (HJJCC) and Queen Lori Joy Morita.
Cherry Blossom Festival - February 1, 1999.

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Ingredients:

Curried Seafood

  • 1 lb shrimp
  • 1 lb fresh white fish fillet
  • Salt and pepper to taste
  • 2 tablespoons flour
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • 1 tablespoons butter or margarine
  • 2 cloves garlic, minced
  • Salad oil
  • 1 large onion, chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup water
  • 1 cup heavy cream
  • Salt and pepper to taste

Directions:

Shell and clean shrimp. Cut fish into cubes. Lightly season shrimp and fish with salt and pepper. Combine flour and curry powder; dredge shrimp and fish in flour mixture. In a skillet, heat the olive oil and butter. Add the garlic, shrimp, and fish; sauté lightly. Remove seafood mixture and set aside. Add oil to pan and sauté onion. Add tomatoes, and water; bring to a boil, lower heat and simmer for 5 to 10 minutes. Stir in cream and season with salt and pepper Return seafood to skillet; cook for a few minutes. Serve over rice or noodles. Makes 4 to 6 servings.

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