Recipe of Perfect Seafood Curry Takikomigohan
Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to make a special dish, How to Prepare Perfect Seafood Curry Takikomigohan. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Seafood Curry Takikomigohan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Seafood Curry Takikomigohan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Seafood Curry Takikomigohan is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can have Seafood Curry Takikomigohan using 11 ingredients and 3 steps. Here is how you can achieve that.
Rice cooker is an essential item in my kitchen. Just place Rice and Other Ingredients with the right amount of Water and Seasoning. Then you can create a variety of rice dishes so easily. When you use Seafood, you need to reduce the amount of Water as a lot of liquid comes out from the seafood.
Ingredients and spices that need to be Get to make Seafood Curry Takikomigohan:
- 500 g Seafood Mix *Salmon, White Fish, Prawns, Squid, Mussels, etc
- 1/2 teaspoon Salt *for seasoning Seafood
- 1 teaspoon Curry Powder for seasoning Seafood
- 2 cups (*180ml cup) Short OR Medium Grain Rice
- 1/2 Onion *finely chopped
- 1 clove Garlic *finely chopped
- 350 ml Chicken Stock *OR Stock of your choice
- 1 tablespoon Vegetable Oil
- 1-2 teaspoons Curry Powder
- 1 tablespoon Soy Sauce
- 1 tablespoon finely chopped Parsley
Steps to make Seafood Curry Takikomigohan
- Cut Fish Fillets into bite-size pieces. Season Seafood with Salt and Curry Powder, and set aside. *Note: Today I used Marinara Seafood Mix from a fish shop, and it contained chopped Parsley.
- Wash Rice, drain, and place in the rice cooker’s inner pot. Scatter Onion and Garlic on the Rice. Pour the Chicken Stock, sprinkle Oil, Curry Powder and Soy Sauce. Place Seafood on top, and press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Add extra Salt if required. Sprinkle with chopped Parsley and serve.
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