Japanese Golden Seafood Curry

I have made Indian and Thai curries over the years but I have never made a Japanese curry. So I thought I would give it a try. I did my tweaking. In my first attempt, I tried to use a frozen seafood mix which unfortunately included imitation crab – not good, Switched to fresh seafood and fixed the recipe.




8 oz each, fresh raw shrimp, mussels or small clams, bite sized chunks of white fish, cleaned calamari or octopus and scollops
2 tsp garam masala
1 tsp turmeric
1 Tbs oil
2 cloves garlic, minced
1 medium onion chopped
1 potato, chopped bite sized
1 Green Pepper (red yellow or green)
3 cups of water
1 package S&B Golden Curry (3.2oz)
1 14oz can of roasted tomatoes
1/4 cup chopped cilantro leaves


  1. In a large skillet, or wok, gently stir-fry white fish, calamari/octopus, shrimp and scollops in oil and garlic.set aside.
  2. Stir fry fresh vegetables s until soft (~5min)
  3. Add water and bring to a boil. Reduce heat to low. Gently mix in seafood, golden curry (broken up into pieces), turmeric, garam masala, and tomato.
  4. Gently stir until the curry is completely dissolved into the sauce, clams/mussels are open and covers the seafood and vegetables.
  5. Cover and let stand for 5 minutes

Serve over rice or noodles.