Seafood Curry | Transcription of Kumano Kyokai Shokudo's recipe

Put salt water and seafood mix in a bowl and leave for about 10 minutes.

Finely chop the onions and fry the olive oil in a hot frying pan.
Add salt and fry, reduce heat to low, add water from (A), cover and heat for about 5 minutes.

Finely chop the garlic and paprika and cut the mushrooms into 4 equal parts.

Set 2 to medium heat and fry until soft and light brown.
Add mushrooms and water from (B), cover and simmer.

Heat olive oil in a frying pan, add garlic and heat over low heat.
When the whole is boiling, add the seafood mix and paprika and fry.

Add basil and white wine to 5 and bring to a boil, turn off the heat and remove the alcohol.
Turn off the heat of 4, add curry roux, simmer for 2 to 3 minutes, add 6 and it's done.