Curried Seafood

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


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


  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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