Curry seafood pot
ingredient
Prawns, tri-eye crab, mussels, fresh squid, potatoes, carrots, onions, 4 curry cubes, salt, peanut oil
steps
1. Prepare your favorite seafood.
2. Wash the squid and cut it into rings for later use.
3. Cut off the whiskers from the shrimp and pull out the shrimp line with the back open.
4. Wash the mussels, add cooking wine to the hot water in the pot, blanch the ginger slices until the mussels open, remove the supercold water and rinse.
5. Wash the onion and cut into cubes for later use.
6. Peel the potatoes and carrots, wash them and cut them into small pieces.
7. Stir-fry the onions in oil in a hot pan.
8. Add the carrots and potato wedges.
9. Add plenty of water.
10. Add two of these curry cubes, bring to a boil and reduce to medium heat.
11. Simmer until the curry soup is thick.
12. Transfer the curry soup to the casserole and arrange the prepared seafood.
13. Bring to a boil over high heat until the seafood changes color, simmer for two or three minutes, try the saltiness of the curry soup, and add salt to taste as appropriate.