Stired Fried Seafood In Curry Powder Recipe

Prepare seafood

Rinse shrimp, scallops, and calamari and pat dry with paper towels. If shrimp are not peeled, peel and devein them leaving tails on or off as desired. Cut large scallops in half horizontally so pieces are similar in size. Toss seafood with 1 tablespoon light soy sauce, 1 tablespoon rice wine (or dry sherry), 1 teaspoon cornstarch, and 1/4 teaspoon black pepper in a bowl. Set aside to marinate 10 minutes while preparing vegetables.

After marinating, lightly blot any excess liquid from the seafood so it sears properly in the wok or skillet.

Prep vegetables

Trim celery and slice diagonally into 1/4-inch pieces to make about 1 cup. Peel and thinly slice half a yellow onion to yield 1/2 cup. Core and seed the red bell pepper and cut into 1/2-inch strips or 1/2 cup diced. Slice green onion: separate the white lower portion and finely chop (about 2 tbsp) and slice the green tops into 1-inch pieces (about 2 tbsp). Mince 2 cloves garlic and grate or mince 1 teaspoon fresh ginger.

Have all vegetables measured and within reach before you start stir-frying; stir-frying is quick and requires mise en place.

Make curry seasoning

In a small bowl combine 1.5 tablespoons curry powder, 1/4 teaspoon ground turmeric (optional), 1/2 teaspoon kosher salt, and 1/2 teaspoon sugar. Stir together so the sugar and salt are evenly distributed with the spices.

Stir-fry and finish

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat. Add the marinated seafood in a single layer (work in batches if necessary to avoid crowding). Sear shrimp/scallops/calamari for 30–60 seconds per side just until they start to turn opaque — they will finish cooking later. Remove seafood to a plate and set aside.

Add another teaspoon vegetable oil to the hot wok if needed. Reduce heat to medium-high and add the white part of the green onion, minced garlic, and ginger. Stir-fry 15–20 seconds until fragrant (do not burn). Add sliced onion and celery and stir-fry 1–2 minutes until celery is bright and still crisp-tender. Add red bell pepper and continue to stir-fry 30–45 seconds — vegetables should remain crisp.

Sprinkle the curry seasoning mixture evenly over the vegetables and toss for 15–20 seconds to bloom the spices in the hot oil. Pour in 1/2 cup chicken or seafood stock, 1 teaspoon oyster sauce, and 1 teaspoon sesame oil, stirring to combine and deglaze any browned bits from the pan. Taste and adjust seasoning with additional salt or a splash more soy if needed.

Return the seared seafood to the wok and toss with the saucy vegetables. Stir constantly for 1–2 minutes until seafood is just cooked through and the sauce has reduced slightly and coats the seafood and vegetables. Turn off heat and stir in 1 teaspoon lime or lemon juice to brighten the flavors.

Garnish with the green parts of the sliced green onion and 2 tablespoons chopped cilantro if using. Serve immediately over steamed rice or noodles.