Nostalgic, Lightly Simmered Seafood Curry
Grandma’s Touch: Light & Savory Seafood Curry, Simmered Not Fried
Recreate the comforting taste of curry your grandmother and mother used to make, this time a version that’s simmered rather than fried in oil, resulting in a beautifully light and clean flavor. This is the kind of heartwarming, home-style curry you rarely find in restaurants today. It boasts numerous advantages: it’s a fantastic way to sneak plenty of vegetables into picky eaters’ diets, and it’s also a perfect ‘fridge-clearing’ meal to use up those stray vegetables. While the fried egg and heavy cream are optional, adding a touch of cream makes the curry significantly smoother, ensuring even children who are usually hesitant about curry will enjoy it.
Ingredients- 1 cup store-bought curry powder (approx. 100g)
- 200g frozen seafood mix (shrimp, squid, mussels, etc.)
- 1/2 medium onion
- 50g cabbage (about 1/4 cup)
- 50g oyster mushrooms
- 50g carrot (about 1/4 cup)
- 50g broccoli (about 1 small head)
- 50g green bell pepper (about 1/2 pepper)
- 1 medium potato
- 1 egg
- 2 Tbsp heavy cream
- 1 liter (4 cups) water
- 1 tsp cooking oil
Cooking Instructions
Step 1
In a deep pot, combine 1 liter (4 cups) of water and the frozen seafood mix. Begin heating over high heat.
Step 2
Dice the potato, onion, cabbage, and carrot into approximately 1cm cubes. Slice the oyster mushrooms. Once the water in the pot starts to boil, add the diced vegetables and mushrooms sequentially, considering their cooking times (e.g., potatoes and carrots first).
Step 3
Separate the broccoli into bite-sized florets and dice the green bell pepper into similar-sized pieces. These vegetables are added towards the end to maintain their vibrant color and crisp texture.
Step 4
Reduce the heat to medium and simmer for about 10 minutes, allowing the harder vegetables like potatoes and carrots to become tender. You can test their doneness by piercing them with a fork; they should be easily pierced.
Step 5
Now it’s time to add the curry powder. Don’t add all 1 cup at once. Gradually add the curry powder in 2-3 batches, stirring constantly with a whisk or ladle to prevent lumps. Once all the powder is incorporated, lower the heat to low and stir frequently to prevent sticking to the bottom of the pot. Continue to simmer for another 3-5 minutes, stirring regularly, until the curry reaches your desired consistency.
Step 6
Finally, add the prepared broccoli florets and diced green bell pepper. Simmer for just 1 more minute. Be careful not to overcook, as this will soften the vegetables too much.
Step 7
In a small pan, heat 1 teaspoon of cooking oil and fry the egg. We recommend making a sunny-side-up or over-easy egg with a slightly runny yolk.
Step 8
Serve a generous portion of warm rice in a bowl. Ladle the hot seafood curry over the rice. Top with the freshly fried egg for an extra touch.
Step 9
For a richer, creamier flavor, drizzle 2 tablespoons of heavy cream over the curry. Gently stir it in with a spoon to create a smoother, more decadent taste.
