Japanese Seafood Curry

Japanese curry is very easy and tasty dish to prepare. Curry is eaten all year round and popular for all ages in Japan. Spiciness of curry roux usually available  in 3 range; mild sweet (for child), middle hot and hot taste. I usually choose middle spicy one. There are many curry roux mixes blend like Java curry, Vermont curry, Kokumaro curry and so on. In summer adding additional summer vegetables are a way to enjoy healthy curry. Today I am making a seafood curry which is light and delicious. Using fresh seafood really makes the taste better than using frozen one. 

 Ingredients (2 servings)
200 g seafood 
1/2 box seafood curry roux (3 cubes)
1/2 onion
1/2 zucchini (optional)
1/2 eggplant (optional)
2 tablespoon vegetable oil
300ml water

1. Ingredients; Cut onion and vegetables to bite size. Remove shrimp head and shells, devein, cut squid to ring and set aside.

2. Making the stock with shrimps head an shells. (Optional) Heat a little oil, fry the head and shells until fragrant, add 300ml water and simmer it in a low heat for 10 minutes.

Seafood curry Roux and curry powder (substitute with regular curry Roux)

3. Heat 1 tablespoon of oil, add seafood, add curry powder ( in a small bag), when the seafood changes the color set aside.

4. Add another 1 tablespoon of oil, stir fry onion and vegetables.

5. Add the shrimp stock or water and simmer it in a low heat for 10 minutes.   

6. Turn off heat , add 3 cubes of curry roux, turn on the heat again and simmer it for 5 minutes.( Add additional water(50-100 ml) if it gets a little dry)

7. Add the seafood back simmer it for a while and the curry is ready to serve. Serve curry over steamed rice with Japanese radish pickle.