Seafood Curry

  • Servings
    Serves 6
  • Cook Time
    40 Min

Cooking Directions

  • Clean squid and cut into bite-size rings, cut tentacles into bite-size pieces.
  • Heat 1 Tbsp. oil in a large stockpot and sauté onions.
  • Add water and bring to a boil. Lower heat and simmer for 10 minutes.
  • Remove from heat, break curry roux into pieces and add to the stockpot.
  • Cook over low heat for 5-10 minutes.
  • In a separate skillet, set to medium-high heat and add oil. Once oil is hot, add garlic, squid, shrimp and wine. Let wine steam seafood until cooked.
  • Combine seafood and curry in stockpot and cook until sauce thickens. Serve with hot cooked rice.

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  • ½ pkg House Foods Vermont Curry 8.11 oz. Medium Hot
  • 2 ½ cups onions, thinly sliced
  • ½ lb. squid
  • 12 shrimp, deshelled
  • 1 tsp. garlic, grated
  • 1 Tbsp. white wine
  • 2 Tbsp. vegetable oil, divided
  • 3 ½ cups water