A detailed introduction to the practice and preparation method of Indian curry seafood baked rice [Ingredients]: 2 bowls of white rice, 2 mussels, crab fillet 1 strip, fresh squid 1 strip, giant head shrimp 1 piece, citronella 1 5g, and eggs1strip.

[Accessories]: 20g of green and red peppers, appropriate amount of tomatoes, appropriate amount of onions, a little shredded coconut and a little garlic.

[seasoning/marinade]: fish sauce 1 tablespoon, half a teaspoon of chicken powder, 4 tablespoons of coconut milk, half a cup of broth, and a proper amount of curry juice.

1, fresh squid washed, cut flowers and sliced.

2. Stir-fry shredded coconut, chopped garlic, onion, green and red pepper, tomato horn, citronella and curry juice, and add stock, coconut milk and seasoning.

3, add seafood to cook slightly, add egg yolk, push it evenly into a sauce, pour it on the white rice and put it in the oven for fragrance.