How to Make Japanese Fish and Seafood Curry

Japanese fish and seafood curry, known for its delicate flavors and hearty texture, is a delightful twist on traditional curry. This dish combines fresh seafood with a rich, mildly spiced sauce, making it a favorite among seafood lovers. Follow this step-by-step guide to create your own delicious Japanese fish and seafood curry at home.

Ingredients

To make Japanese fish and seafood curry, gather the following ingredients:

500g white fish fillets (such as cod or halibut)
200g shrimp or prawns, peeled and deveined
1 cup mussels or clams, cleaned
2 tablespoons curry powder (Japanese curry powder is preferred)
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
2 medium carrots, sliced
2 medium potatoes, diced
4 cups fish stock or dashi
1 tablespoon soy sauce
1 tablespoon mirin (optional)
Salt and pepper, to taste
Chopped green onions, for garnish

Instructions

Follow these steps to prepare your Japanese fish and seafood curry:

Step 1: Prepare the Ingredients

Start by cutting the fish fillets into bite-sized pieces. If using frozen seafood, make sure to thaw and rinse them under cold water. Chop the onion, garlic, carrots, and potatoes, and have your curry powder ready.

Step 2: Sauté the Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 3: Cook the Vegetables

Add the sliced carrots and diced potatoes to the pot. Stir them well with the onions and let them cook for about 5 minutes, allowing some of their natural sweetness to develop.

Step 4: Add the Liquid and Curry Powder

Pour the fish stock (or dashi) into the pot. Bring to a gentle boil, then reduce the heat to a simmer. Gradually add the curry powder, stirring well to combine. Cover the pot and let it simmer for about 15 minutes, or until the vegetables are tender.

Step 5: Add the Seafood

Once the vegetables are cooked, gently add the fish pieces, shrimp, and mussels or clams into the pot. Stir carefully to avoid breaking the fish apart. Cook for an additional 5-7 minutes, or until the seafood is fully cooked and the mussels have opened (discard any that do not open).

Step 6: Season the Curry

Season the curry with soy sauce, mirin (if using), salt, and pepper to taste. Adjust the flavors according to your preference, adding more curry powder if you like it spicier.

Step 7: Serve

Once the curry is cooked through and fragrant, spoon the mixture into bowls or serve over a bed of steamed rice. Garnish with chopped green onions for an extra burst of flavor and color.

Tips for the Perfect Japanese Fish and Seafood Curry

Use fresh, high-quality seafood for the best taste.
Experiment with different vegetables like bell peppers or zucchini for added nutrition.
If you prefer a thicker curry, simmer it longer without a lid to reduce the liquid.
Pair with a side of pickled vegetables for a traditional Japanese touch.

Enjoy your homemade Japanese fish and seafood curry, a fusion of flavors that brings the essence of Japan right to your dinner table!