Seafood Soup Curry
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.
Items used | φ250 Open Fire Pot
Ingredients
- 1 squid
- 2 shrimp with head
- 200g Suzuki
- 2 clams
- 1/2 onion
- 1/2 red pepper
- 1 garlic clove
- 700mL water
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 50mL mirin
- 1 teaspoon salt
- 50mL soy sauce
- 2 eagle talons
How to make it
- 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 simmer for a further 10 minutes.
- Place shrimp, clams, squid, and sea bass in the HEGE in that order.
POINT
- Try adding seasonings, or when the soup is low, add rice and cheese to make it like risotto... If you cook it at the dinner table, you can eat as you please.
- It's a luxurious experience to make two portions and share them, or to make just one portion and eat it directly on the HEGE.
