Kaisen Kare (Japanese Seafood Curry)
Prawns, squid and cod in a gentle Japanese curry loosened with savoury dashi, ready in 35 minutes.
Made with Japanese curry roux and Dashi stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £4.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice, add 450 ml water, bring to the boil, cover and cook on the lowest heat for 12 minutes. Rest, covered, for 10 minutes.
12 min - 2
Heat the oil in a wide pan over a medium heat and cook the carrot and pepper for 5 minutes until just soft.
5 min - 3
Pour in your ready made dashi stock (see the base recipe) and your Japanese curry roux (see the base recipe). Stir well and bring to a gentle simmer for 5 minutes.
5 min - 4
Lay the cod in the sauce and simmer for 3 minutes without stirring too much, so it stays in chunks.
3 min - 5
Add the prawns and squid and cook for 2 to 3 minutes, until the prawns are pink and the squid is opaque and springy. Do not overcook or the squid goes rubbery.
3 min - 6
Serve over the rice and scatter with spring onion.
Tips
- Add the seafood at the end. A minute or two too long and prawns and squid turn tough.
- Use a fish stock cube made gluten free if you have no dashi, but the base dashi gives the best flavour.
- Frozen seafood mixes work well. Defrost fully and pat dry before adding.
- Finish with a squeeze of lemon or a few drops of rice vinegar to lift the sauce.
Storing and freezing
Best eaten straight away. If there are leftovers, cool quickly, keep in the fridge and eat within 1 day, reheating until steaming hot all the way through. Do not freeze cooked seafood curry.
Questions
Can I use other seafood?
Yes. Scallops, mussels, firm white fish or salmon all work. Add quick cooking seafood for the last 2 minutes and shelled mussels for just a minute.
Is it gluten free?
Yes, with a gluten free roux and dashi as in the base recipes. It is also dairy free, egg free and nut free. Check the squid is plain with no coating.
Can I make it without dashi?
Yes. Use water or gluten free fish stock instead. The sauce will be slightly less savoury, so add a splash of tamari to taste.
More made with japanese curry roux
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.