Mixed Seafood Curry Recipe

Shrimp: Peeled and deveined, these add a sweet and tender texture to the curry.

Squid: Cleaned and sliced, squid provides a unique, slightly chewy texture.

Fish fillets: Cut into chunks, these offer a flaky and delicate component to the dish.

Vegetable oil: Used for sautéing the base ingredients.

Onion: Finely chopped, it forms the aromatic foundation of the curry.

Garlic: Minced, it adds a pungent and savory depth.

Ginger: Minced, it brings a warm, spicy note.

Curry powder: The key spice blend that gives the curry its distinctive flavor.

Coconut milk: Provides a rich and creamy base for the curry.

Fish stock: Enhances the seafood flavor and adds depth to the sauce.

Salt: Used to season and enhance the flavors.

Black pepper: Adds a touch of heat and complexity.

Lemon juice: Brightens the dish with a hint of acidity.

Cilantro: Chopped, it adds a fresh, herbal finish.

When sautéing the onions, garlic, and ginger, ensure that the onions turn translucent but not brown. This will help develop a sweeter and more aromatic base for the curry. Stirring constantly when adding the curry powder prevents it from burning and releases its full flavor.

• peeled and deveined shrimp - Substitute with scallops: Scallops have a similar texture and sweetness, making them a good alternative in seafood dishes.

• cleaned and sliced squid - Substitute with octopus: Octopus has a similar chewy texture and can absorb flavors well, making it a suitable replacement.

• fish fillets - Substitute with tofu: For a vegetarian option, tofu can mimic the texture of fish and absorb the curry flavors effectively.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the curry well.

• finely chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, which can add a different depth of flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh pungency of minced garlic.

• minced ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is unavailable, though it has a slightly different flavor profile.

• curry powder - Substitute with garam masala: Garam masala offers a different blend of spices that can still provide a rich and aromatic flavor.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy alternative, though it will alter the richness of the curry.

• fish stock - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option, though it will change the flavor profile slightly.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with an umami depth to the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat and can be used to maintain the spice level.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness, making it a good alternative.

• chopped cilantro - Substitute with parsley: Parsley can provide a fresh, green flavor, though it lacks the distinct taste of cilantro.

• Allow the mixed seafood curry to cool completely at room temperature before storing. This prevents condensation and helps maintain the texture of the seafood.

• Transfer the curry into airtight containers. For optimal freshness, use containers that are the right size to minimize air space.

• Label the containers with the date of preparation. This helps you keep track of how long the curry has been stored.

• Store the containers in the refrigerator if you plan to consume the curry within 2-3 days. The seafood will remain fresh and flavorful during this period.

• For longer storage, place the containers in the freezer. The mixed seafood curry can be frozen for up to 2 months without significant loss of quality.

• When ready to reheat, thaw the curry in the refrigerator overnight if it was frozen. This gradual thawing helps maintain the texture of the seafood.

• Reheat the curry gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.

• If the curry appears too thick after reheating, add a splash of fish stock or coconut milk to achieve the desired consistency.

• Taste and adjust the seasoning if necessary. Sometimes, reheating can mellow the flavors, so a pinch of salt or a squeeze of lemon juice might be needed to brighten the dish.

• Garnish with fresh cilantro before serving to revive the vibrant flavors and add a touch of freshness.

• Stovetop Method:

  1. Place the leftover mixed seafood curry in a saucepan.
  2. Add a splash of fish stock or coconut milk to maintain the sauce's consistency.
  3. Heat over medium-low heat, stirring occasionally, until the seafood is heated through. Be careful not to overcook the shrimp and squid to avoid them becoming rubbery.

• Microwave Method:

  1. Transfer the curry to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the seafood is warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover curry in an oven-safe dish and cover with foil to prevent drying out.
  3. Bake for about 15-20 minutes, or until the seafood is heated through. Stir halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill a large pot with water and bring it to a simmer.
  2. Place a heatproof bowl with the mixed seafood curry over the simmering water, ensuring the bowl does not touch the water.
  3. Stir occasionally until the curry is heated through, maintaining a gentle heat to avoid overcooking the seafood.

• Sous Vide Method:

  1. Place the leftover curry in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes, ensuring the seafood is evenly warmed without overcooking.

• Large pot: Used to heat oil and cook the curry mixture.

• Wooden spoon: Ideal for stirring the onions, garlic, ginger, and curry powder.

• Chef's knife: Essential for finely chopping the onion and mincing the garlic and ginger.

• Cutting board: Provides a stable surface for chopping and mincing ingredients.

• Measuring spoons: Necessary for accurately measuring the vegetable oil, curry powder, salt, pepper, and lemon juice.

• Measuring cup: Used to measure the coconut milk and fish stock.

• Mixing bowl: Handy for holding the seafood before adding it to the pot.

• Tongs: Useful for adding and removing seafood from the pot.

• Ladle: Perfect for serving the curry once it's done.

• Citrus juicer: Helps extract lemon juice efficiently.

• Herb scissors: Convenient for chopping cilantro quickly and evenly.

Prep ingredients ahead: Chop the onion, garlic, and ginger in advance and store them in airtight containers.

Use pre-cleaned seafood: Purchase shrimp, squid, and fish fillets that are already cleaned and prepped.

Measure spices early: Measure out the curry powder, salt, and pepper before you start cooking.

One-pot cooking: Use a large pot to cook everything together, reducing the number of dishes to clean.

Quick simmer: Use fish stock and coconut milk at room temperature to bring them to a simmer faster.