Coconut Curry Seafood(ye zhi ka li hai xian )

Coconut Curry Seafood

Introduction:

"Indian curry is really too strong, but it tastes OK. It's a good choice to stew rice. Fat man chose squid, shrimp and curry to stew together, and coconut juice to neutralize the taste of curry. The taste is really delicious. "

Production steps:

Step 1: remove the shrimp, wash and set aside.

Step 2: wash the fish oil to remove the film on the surface.

Step 3: squid body with cross knife.

Step 4: cut into pieces.

Step 5: wash onion and diced eggplant.

Step 6: wash carrot and diced eggplant.

Step 7: add olive oil to the pan and heat.

Step 8: add onion and stir fry until fragrant.

Step 9: add carrots.

Step 10: stir fry until cut and set aside.

Step 11: add the oil in another pan and add the shrimps.

Step 12: stir fry until the shrimp changes color.

Step 13: add squid.

Step 14: stir fry until the squid rolls.

Step 15: pour in the coconut juice.

Step 16: the fire starts.

Step 17: cover and simmer for 10 minutes.

Step 18: add the curry and stir well.

Step 19: cover and simmer for 5 minutes. Turn off the heat.

Materials required:

Squid: 2

Seafood: 100g

Onion: right amount

Moderate amount: carrot

Olive oil: 30ml

Coconut juice: 1 tin

Curry: moderate

Note: the curry itself is very salty, so don't salt it any more.

Production difficulty: Advanced

Technology: stewing

Production time: 20 minutes

Taste: other

Chinese PinYin : Ye Zhi Ka Li Hai Xian