Quick Seafood Curry

Eating out is all very well, but not matter how cheap the meal, eating at home is far more economical. This recipe uses whatever seafood happens to be on special at the supermarket or the local fishmonger; a piece of smoked fish, perhaps, or some shrimps, or a tin of pilchards perhaps. If you omit the meat, this becomes even cheaper, and a very acceptable vegetarian curry. Alternatively, one can used left over cold meats. Assuming that you make up the sauce mixture beforehand, preparation time is no more than ten minutes – less if preparing a vegetable curry.

Ingredients.
1 tblsp balsamic vinegar.
1 tblsp soy sauce.
2 tblsp sesame oil.
1 tblsp miso paste.
3 tblsp cornflour.
2 tsp beef stock powder.
2 tsp curry powder [or to taste].
Salt to taste.
Water.
¼ cup oil.
250g diced seafood of your choice.
¼ cup sliced almonds.
2 tablespoons chopped coriander greens.
3 cups diced mixed vegetables.

Preparation.
Mix together the vinegar, soy, sesame oil, miso paste, cornflour, stock powder, curry powder and salt then top up the mixture with cold water to the quantity of two cups. Set aside. Prepare the diced vegetables, place in a bowl and set aside. Prepare the meat and set aside. Place the almonds and coriander in a dish and set aside.

Method.
Bring a pot of hot salted water to the boil. Heat the oil in a sauté pan over a hot flame and stir fry the almonds and coriander for a minute until the nuts turn golden. Add the meat and the sauce mixture and bring to the boil, stirring until thickened. Reduce heat to a simmer, cover and cook for 10 minutes. Add the rice to the boiling water.
Add the vegetables to the meat mixture, increase the heat a little, and stir through. Cook for another 5 minutes, stirring occasionally, or until the rice is done to your taste. Serve immediately over the rice.

Serves 2.

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