Seafood Soup Curry
When your appetite wanes in the summer, a light and refreshing dish is your best friend. When it comes to curry, it's soup curry. With the help of the rich flavors from seafood and vegetables, you can quickly create a deeply nourishing dish. It goes down easily, yet it's satisfying and packed with nutrients, filling you with energy in no time.
Ingredients
- Squid 1 whole
- Head-on shrimp 2
- Sea bass 200g
- Clams 2
- Onion 1/2
- Red bell pepper 1/2
- Garlic 1 clove
- Water 700ml
- Olive oil 2 tablespoons
- Curry powder 2 tablespoons
- Mirin – 50ml
- Salt 1 teaspoon
- Soy sauce 50 ml
- Red chili peppers 2
How to make it
- Please preheat over medium heat for about 30 seconds before cooking.
- Add olive oil to a pan and sauté the chopped onion, pepper and minced garlic over medium heat.
- Once cooked to a certain extent, add two chili peppers, torn apart by hand.
(If you like it spicy, leave the seeds in, if you don't, remove the seeds.) - When it turns amber colored, add the curry powder, and when it becomes fragrant, add the water.
- Add mirin, soy sauce and salt, bring to a boil, then reduce heat to low and boil for a further 10 minutes.
- Place shrimp, clams, squid, and sea bass in the HEGE in that order.
