How to make curry seafood risotto

To make a good dish is not as difficult as everyone imagines. Just prepare the ingredients and tableware, control the heat, and then follow the steps for making curry seafood risotto below. I believe you can do it.

1. Remove the shells of the nine-segmented shrimps, leaving the tails, and cut open the back to remove the intestinal thread.

2. Cut the cuttlefish into small pieces, wash and marinate with cooking wine and ginger powder for 15 minutes

3. Now you can prepare the stewed rice (the amount of water is the same as that of dry rice. Of course, it is best to choose according to your taste and the degree of softness. But don’t forget to pour the curry sauce on it at the end, so the amount of water should be taken into consideration)

4. Peel the carrots and cut into thin strips, chop the onions

5. Cut the broccoli into small pieces and blanch them in boiling water until cooked (you can add some salt and oil to the water, so that the blanched vegetables will be brightly colored)

6. Heat the pan, pour in extra virgin olive oil, add onions and carrots, and fry over low heat until fragrant

7. Add the marinated seafood and continue to stir-fry. Add curry cubes, soy sauce or salt, and appropriate amount of water and bring to a boil.

8. Turn to medium heat and simmer for about 5 minutes, drizzle with sesame oil, add some freshly ground black pepper, and collect the sauce (don’t make it too dry, save it for mixing with rice)

9. The rice is cooked by now, so you can pour the fried seafood curry on it.

10. Add the blanched broccoli, mix and you can eat it

Sometimes during family gatherings, relatives always complain that I can’t cook and everyone can’t enjoy the food. Don’t worry now. Just look at the steps above and learn how to make curry seafood risotto.