Japanese-Style Pollock Curry
Recipe 587. Ready in about 15 minutes | Servings 4. Per serving: 390 Calories; 25.5g Fat; 7.1g Carbs; 34.4g Protein; 3.2g Sugars.
Nutrition
390
Calories
34.4g
Protein
7.1g
Carbs
25.5g
Fat
Ingredients
| 1 | onion, chopped | |
| 1 package | Japanese curry roux | |
| 2 tablespoons | 30 ml | Shoyu sauce |
| 2 | ripe tomatoes, pureed | |
| 1/2 pound | 225 g | shrimps, deveined |
| 2 tablespoons | 30 ml | sesame oil |
| 1 | kombu (dried kelp), 3-inch | |
| 1 | fresh ginger, ground, 1-inch piece | |
| 1 | red chili, deseeded and minced | |
| 2 tablespoons | 30 ml | butter, softened |
| 2 cloves | garlic, minced | |
| 1 pound | 455 g | pollock, cut into large chunks |
| 1 tablespoon | 15 ml | garam masala |
| 1 teaspoon | 5 ml | curry paste |
Instructions
- Press the "Sauté" button and melt the butter; cook the onion, garlic, ginger, and red chili until just tender and fragrant.
- Add the pollack and shrimp and continue to sauté for a couple of minutes more. Add the remaining ingredients.
- Secure the lid. Choose the "Manual" mode and cook for 5 minutes at Low pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Serve your curry over hot steamed rice.