Recipes made with Spice Curry Symphony No.2

Squid and Green Pepper Spice Curry with SN2

A seafood curry that finishes tender summer squid with barely any simmering — the squid spends only the final three minutes in the pot.

Clam and Courgette Spice Curry, made with SN2

A curry in which the clams, still in their shells, go in last of all. Take the pan off the heat the moment they open and the meat will not shrink. The courgette keeps its half-moon shape.

Oyster and Tomato Curry, made with SN2

Spicy Nasi Goreng, made with SN2

We took nasi goreng, the fried rice of Indonesia and Malaysia, and made it with ingredients easy to find in a Japanese kitchen and proper whole spices.

Octopus and Umeboshi Keema Curry, made with SN2

The savour of octopus against the sharpness of umeboshi keeps the spoon moving. A deep-flavoured plate seasoned with nothing but salt and soy sauce.

Spinach and Coconut Milk Prawn Curry, made with SN2

The sweetness of spinach and coconut, concentrated by a hidden note of cheese and the savour of prawns into a plate with real substance.

Whole Turnip Curry, made with SN2

The gentle sweetness of turnip melts into the spiced sauce, and it really is very good. The juice that seeps out as you bite into the turnip makes the plate.

Cod and Chickpea Coconut Milk Curry, Pil Pil Style, made with SN2

A rich curry sauce that draws the savour out of cod slowly, pil pil style. Springy texture. A winter spice curry.

Celery Leaf and Tuna Spice Keema, made with SN2

Celery leaves take the lead. The savour of tuna and the freshness of celery make a fine pairing.

Salmon and Broccoli Coconut Milk Spice Curry, made with SN2

Autumn, when salmon comes into season on the market. Coconut milk suits a spice curry made with salmon, and broccoli is another ingredient said to go well with it.

Braised Pork Belly Spice Curry with Katsuobushi, made with SN2

Pork and seafood dashi melt together into a rich, fragrant spiced sauce that makes your cheeks glow.

Camping Prawn and Coconut Milk Curry, made with SN2

The whole point of this recipe is that you want to eat it at camp. We set out to write something you can cook outdoors easily and still enjoy properly.

Mackerel Spice Curry, made with SN2

A word about how this recipe came about. A few years ago we published a recipe for mackerel pasta, and it took off in one neighbourhood of Kanazawa, Ishikawa.

Basic Squid Spice Curry, made with SN2

Coconut Milk Prawn and Sudachi Curry, made with SN2

Coconut milk and the toasty savour of roasted prawns, lifted by the tartness of sudachi.