#Seafood dishes #curry #For children #For adults #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

Seafood Curry ｜ Kenmasu Cooking's Recipe Transcription

お気に入りに追加

Cooking

Number of Subscribers: 68.6万人
Number of View: 1.5億回
Number of Videos: 1,227本

Ingredients

shrimp : 1 pack (10 fish)
Japanese flying squid : 1 pack (2 small animals)
Steamed scallops : 1 pack
onion : 1 (large)
King trumpet : 1 pack
water : 900cc
Curry powder : 1 box (Glico ripe curry)
butter : 40g
salt : A pinch
White wine : 3 tbsp

Time required

30minutes

Procedure

1) Cut the ingredients 01:32
Slice the onion into 5mm width, add butter and onion in a deep saucepan and fry.
Cut the trumpet mushrooms in half, slice them into 5mm widths, put them in a pan and fry.
2) Prepare the shrimp 03:26
Peel the shrimp and remove the tail. Stick a toothpick in the middle and remove the back cotton.
3) Prepare for squid 04:18
Put your finger around the top of the squid's eyes, remove something like a bone, pull it as it is to take out the squid, and cut off the squid.
Make a notch in the middle of the geso part, remove the eyeballs and mouth, and cut it into a size that is easy to eat.
Cut the torso into slices that are easy to eat.
4) Season 06:54
When the onions are cooked, add water and simmer for about 10 minutes.
Add butter, seafood and salt to a frying pan and fry. Add wine, cover and steam over low heat for about 1 minute. Put the juice in a pan with onions, etc., and put the fish and shellfish on a plate.
After boiling for about 10 minutes, turn off the heat, add curry powder, and simmer for about 5 minutes.
Add fish and shellfish, boil for a while, and you're done!

Point

The ingredients are 2-4 servings.
You can use any curry powder you like. It is also recommended to blend different curry powder or customize it to your taste by making full use of garlic, other spices, ketchup, sauce, chocolate and so on.
When adding curry powder, it is difficult to dissolve it in a boiling state, so it is easier to add it after turning off the heat and letting it settle down a little.