kelolalaut.com - Japanese seafood curry is a popular and flavorful dish that combines the rich and aromatic flavors of Japanese curry with a variety of fresh seafood. It's a fusion of Japanese curry, which is typically milder and sweeter than other curry varieties, and the abundance of seafood available in Japan due to its coastal location. This dish offers a delightful blend of spices, vegetables, and seafood, creating a unique and satisfying meal.

Ingredients:
For the curry roux:

• 3 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 tablespoons curry powder (adjust to your taste)
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)

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For the curry base:

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 1 potato, peeled and diced
• 1 red bell pepper, diced
• 1 cup seafood stock or fish stock
• 1 cup water
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon vegetable oil

For the seafood:

• 1 pound mixed seafood (shrimp, squid, mussels, etc.), cleaned and peeled if necessary

Optional toppings:

• Chopped fresh cilantro or parsley
• Japanese pickles (such as fukujinzuke)
• Steamed rice

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Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Add the diced carrot, potato, and red bell pepper to the pot. Stir and cook for a few minutes.
4. Pour in the seafood or fish stock and water. Add the diced tomatoes, bay leaf, and season with salt and pepper. Bring to a simmer and let it cook until the vegetables are tender, about 15-20 minutes.
5. While the curry base is simmering, prepare the curry roux. In a separate saucepan, melt the butter over medium heat. Add the all-purpose flour and cook, stirring constantly, for a few minutes until the mixture turns a light golden color.
6. Add the curry powder, garam masala, cumin, turmeric, cinnamon, and cayenne pepper to the roux. Cook, stirring, for another minute to toast the spices.
7. Gradually ladle some of the hot curry base into the roux, stirring constantly to avoid lumps. Once the roux has become a smooth paste, pour it back into the main pot with the curry base. Stir to combine.
8. Let the curry simmer for an additional 10-15 minutes to allow the flavors to meld.
9. Add the mixed seafood to the pot and cook for about 5-7 minutes, or until the seafood is fully cooked and opaque.
10. Taste and adjust the seasoning as needed.
11. Serve the Japanese seafood curry over steamed rice and garnish with chopped cilantro or parsley. You can also add Japanese pickles on the side for extra flavor.

Enjoy!

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