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Curried Seafood

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


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:

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

Makes 4 to 6 servings.

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