Seafood Curry Rice

Method of curry paella:

Ingredients for making curry paella:

White rice 300g; shrimp 50g; fresh shellfish 50g; egg 1; carrot 12g; onion 12g; red pepper 1; green pepper 1

Ingredients for making curry paella:

20G edible oil; 1 tsp curry powder (3G); 1 / 4 tsp refined salt (0.75g); 1 / 4 tsp sugar (0.75g)

The process of making curry paella is as follows:

1. Dice shrimps, scallops, carrots, onions and peppers;

2. Put the above-mentioned materials into boiling water, blanch them, then remove and drain them for standby;

3. Heat up the oil pan, stir fry the diced onion until fragrant, then beat the eggs and stir fry them until done;

4. Heat the oil pan, stir fry the white rice until the rice is loose, put in the prepared ingredients and all seasonings, stir fry evenly and taste well.

Characteristics of curry paella:

Fresh fragrance, exotic flavor.

When making Seafood Curry Rice, you should pay attention to:

The highlight of this meal is curry and seafood.

Seafood Curry Rice

Curry paella is an exotic dish, the raw materials are rice, shrimp and other seafood. Curry is no stranger to everyone. This condiment full of mysterious Indian flavor has almost swept the whole place. There are almost no restrictions on the use of curry ingredients, staple food, non-staple food, vegetables, meat, seafood can match. This paella made with it is super delicious, low in calories and fat.

Practice 1

Material Science

300g white rice

50g shrimp

Fresh shellfish 50g

1 egg

Carrot 12g

Onion 12g

1 red pepper

Seasoning

Edible oil 20g

1 tsp curry powder

1 / 4 tsp refined salt

Sugar 1 / 4 snack

practice

1. Dice shrimps, scallops, carrots, onions and peppers

2. Put the above materials into boiling water, scald them, then remove and drain them

3. Heat up the oil pan, saute the diced onion until fragrant, then beat the eggs and stir fry until done

4. Heat up the oil pan, stir fry the white rice until the rice is loose, put in the prepared ingredients and all seasonings, stir fry evenly and taste well

characteristic

Delicious and exotic

Tips

The main features of this meal are curry and seafood

Practice 2

Material Science:

Clam 300g, squid 3, shrimp 5, rice 1 cup, curry paste 1, coconut milk 5 tbsp, yellow pepper a little, carrot a little, ginger 4 pieces, onion 1, cooking wine 1 tbsp, salt a little, (with Thai sour pepper)

Method:

1. Prepare the materials

2. Boil the water in a pot, add some ginger slices and chives, then cut the squid into circles, add a small spoonful of cooking wine, blanch the water, when you see the squid rolled up, take it out immediately (this is stir fried in other pots, because there are many materials and the synchronous operation is faster, you can also use the rice cooker, but it takes a long time)

3. Put clams in a pot with cold water, cook until all the clams are opened, remove and set aside, and filter out a bowl of clam soup

4. Melt half of the curry paste in hot water and pour it into the washed rice,

5. Add 5 tbsp coconut milk, a bowl of clam soup, the ratio of soup and rice is about 1:1, add a little salt, a few drops of oil, stir well, press the cook button to cook (the cooked rice is delicious)

6. Cook for about 15 minutes (depending on the power of your rice cooker). When the soup is almost completely absorbed, prepare for the next step. Don't wait for the soup to dry,

7. Add clams, shrimp, squid ring, cover, this step is a little hot, everyone pay attention to safety

8. About 5 minutes, open the lid, sprinkle in chopped carrot and yellow pepper, cover again, simmer for 1 minute, turn off the heat

9. After cooking, open the lid and sprinkle with a little scallion. Serve with Thai chili,

Tips:

1. Don't blanch squid for too long, so as not to be too old. Remove squid as soon as it is rolled up

Coconut milk with curry cooked rice is really delicious, very Southeast Asian flavor, there is no coconut milk can find some milk instead

3 seafood into the pot, rice do not thoroughly boil dry water, so the rice is easy to loose, the surface is not good-looking

If the shrimp is alive, it's best to put it in the refrigerator to freeze it and then put it into the electric cooker. It's cruel to burn it alive

5 with Thai style sour pepper steamer rice, the effect of another level, if not, a little chili sauce or steamed fish soy sauce are good

6 shrimp is suitable for smaller, more fresh and sweet, and cooked faster, will not lead to squid aging.

Practice 3

Material Science:

Long fragrant rice: 1 and 1 / 4 cup

Chicken leg: 2

Squid whiskers: 8

Shrimp: 7

Meretrix meretrix: 200g

Curry powder: 2 teaspoons

Onion: 1 / 2

Soup: right amount

Rosemary: 2 branches

Baijiu: 100 grams

Ground black pepper: 1 / 2 + 1 / 2 tsp

Salt: right amount

Method:

1. Brush a clam shell first, then soak in light salt water for 20 minutes and let it spit sand. Heat up the pan, pour in clams, add some wine and water, cover the pan and wait for the clams to open their shells; remove the shrimp thread and cut the squid into pieces; after the chicken leg is boned, cut the meat into 2 or 3 cm square, marinate it with a little salt and 1 / 2 teaspoon of black pepper for 10 minutes; slice the onion; use rosemary for tender stems and leaves;

2. In a shallow enamel pot, pour in olive oil, heat up the oil, and then add chicken leg;

3. Fry until both sides are yellow;

4. Add the onion and stir fry for 5 minutes until the onion is transparent;

5. Add curry powder and stir fry quickly;

6. Pour in the washed rice, add rosemary and black pepper;

7. Stir fry quickly, about 2 minutes;

8. Add soup, just a little more than rice. But I've got a little more water this time and less next time. Place squid whiskers, clams and shrimps;

9. Cover the pan, bake at 160 ℃ for 30 minutes, then simmer in the oven for 10 minutes.

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