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1
Start by prepping the shrimp and squid!
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2
Peel the shrimp.
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3
Cut the body of the squid into 1.5 cm rings, and chop the tentacles.
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4
Season both with salt and black pepper.
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5
Wash the clams well.
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6
Don't throw away the shrimp shells, since we'll use them to make the stock.
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7
Dry-roast the shrimp shells in a frying pan!
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8
When they are crispy and fragrant, add water.
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9
You can add konbu seaweed and celery leaves etc.
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10
at this point too.
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11
When the pan comes to a boil, add the clams!
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12
When all the clam shells have opened, the seafood stock is done!
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13
Don't simmer for too long or the flavor will deteriorate.
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14
Strain the stock through a sieve lined with cloth into another container such as a bowl.
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15
Take the clams out of their shells; we'll add them later to the curry.
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16
Finely chop the onion (you can use a food processor).
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17
Put into a microwave cooking container and microwave for 15 minutes, mixing it every 5 minutes.
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18
When the onion is cooking, grate the garlic and ginger and finely chop the celery.
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19
Put olive oil and the ingredients into a heavy bottomed pan or a frying pan, and stir fry until fragrant.
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20
Add the shrimp and squid and continue stir frying.
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21
The squid cooks immediately, so add the shrimp first!
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22
Season with about 1/2 teaspoon of salt.
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23
Don't add the squid tentacles yet.
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24
Add white wine, cover with a lid, and steam-cook.
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25
When the shrimp and squid are heated through, take them out of the pan.
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26
Squid gets tough if you overcook it, so be careful.
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27
The frying pan will be used in the next step, so don't wash it yet!
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28
Add the microwaved onion, the clams, squid legs, and all the spices (except for the garam masala and flour) to the frying pan and stir-fry.
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29
The roux is done when the mixture has a paste-like consistency!
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30
Add the stock made earlier and simmer for 15 minutes.
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31
Season with salt, ketchup, soy sauce, or other seasonings of your choice.
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32
Return the cooked shrimp and squid to the pan!
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33
Simmer for about 2 minutes, then finish by adding yogurt and garam masala!
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34
Best when served immediately.
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35
Seafood tends to degrade in flavor if you simmer it for too long, so aim to cook for less than 30 minutes after adding the seafood to the pan.
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36
Plain yogurt is best, but you can use sweetened yogurt, too.
