Check out our dehydrated seafood curry recipe. Seafood curry is a flavorful and aromatic dish that combines the goodness of various seafood ingredients with a rich and savory curry sauce.
This seafood curry recipe is made with ingredients we can easily find at the local grocery store and can be dehydrated at home.
By making homemade dehydrated camping meals, you’ll be loading up on the flavors and textures you know you’ll crave in the outdoors and avoid ingredients that don’t agree with you.
So, let’s get started.
Table of Contents
- Supplies and Tools Needed for Dehydrated Seafood Curry
- Dehydrated Seafood Curry Dry Ingredients
- At-Home Preparation
- Optimize Food Protection for Storage and Travel
- In the Field Preparation
- Dehydrated Seafood Curry Nutrition Information
Supplies and Tools Needed for Dehydrated Seafood Curry
Supplies and tools are minimal; nothing special is needed for this recipe.
- Several 1-quart zip-top bags
- Heavy-duty paper towels
- Labeling materials such as masking tape and waterproof all-weather pen
1) dehydrated shrimp
2) dehydrated imitation crab
3) dehydrated white rice made with vegetable broth
4) dehydrated peas and carrots
5) spices and seasonings, curry powder, kosher salt, freshly ground black pepper, and a pinch of red chili flake
6) dehydrated onion
7) dehydrated jalapeno peppers
Dehydrated Seafood Curry Dry Ingredients
This recipe makes one serving, approximately 140 grams of dry mix.
- 50 grams dehydrated rice
- 20 grams dehydrated shrimp
- 30 grams dehydrated imitation crab
- 6 grams dehydrated peas
- 3 grams dehydrated carrots
- 15 grams dehydrated onions
- 1/2 teaspoon curry powder
- freshly ground black pepper to taste
- pinch of red chili flake (optional)
- 3 grams dehydrated jalapeno pepper slices (optional)
Dehydrated Seafood Curry Dry Ingredient Notes
Use your favorite curry powder. Curry powder is a blend of spices based on regional preferences and individual recipes. Some common spices in curry powder are turmeric, cumin, coriander, cardamom, ginger, chili powders of all types, mustard seed, fenugreek, clove, and cinnamon.
We are omitting volume measurements as we update our recipes. Measuring dehydrated ingredients by weight makes for a more consistent product. The most accurate way to measure ingredients is by weight because minor differences in measuring can lead to substantial differences in the recipe’s outcome.
At-Home Preparation
Combine all the dry ingredients into a single food-safe 1-quart quality name-brand zip-top bag for the best storage results. The sharp edges of dehydrated ingredients will likely cause micro-punctures in lesser-quality zip-top plastic bags.
Compared to the local big box stores, Amazon has the best prices for the Ziploc 1-quart zip-top bags. So says the 20,000 plus Amazon customer reviewers who took the time to leave feedback. The rough edges and sharp ends of dehydrated foods very often compromise generic zip-top bags. Quality zip-top bags are a necessity when making dehydrated meals for camping.
Need another reason to buy quality name-brand Ziploc bags? An analysis commissioned by the Mamavation website showed that the majority of plastic sandwich bags sold in the U.S. contain high levels of toxic PFAS, also known as forever chemicals. Ziploc was one brand that contained no detectable levels of forever chemicals.
Be sure to include a short note with the name of the dish and detailed preparation instructions. We have included printable and detailed preparation instructions at the end of this page.
Optimize Food Protection for Storage and Travel
Double bagging, using two zip-top bags with a separator, is an option to help guard against punctures, leaks, and water penetration and to protect the food’s integrity. This way, it remains viable in the field or pantry storage.
The Scott Shop towels brand makes an excellent bag separator. These multipurpose paper towels are thicker than the average heavy-duty paper towel. As a multitasker, repurpose these towels for the after-meal cleanup activities.
These heavy-duty paper towels have over 11,000 Amazon customer reviews with an average rating of 4.8 out of 5 stars, which is evidence of a great product. You may be able to find them at your local big-box megamart automotive department.
In the Field Preparation
Empty the contents of the zip-top bag into a suitable-sized cooking pot.
Measure in enough water to cover the dry ingredients. Then add just a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for at least five minutes. Stir several times, and add more water as needed to keep the ingredients covered and well-saturated.
So why not add all the water at once? You certainly can, but we are metering in the water, so we don’t end up with a product that is too dry or soupy. Adding water in smaller amounts works best for our Dehydrator Chef recipes.
Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, if your stove is capable of a low-heat simmer, turn the flame down to reduce the chance of burning.
Practice this dehydrated camping meal recipe several times at home before preparing it for the first time out in the field so you know what to expect. Use the very same camp cookware and dinnerware to work through all the how-to unknowns.
After two or more minutes of simmering, stirring, and mixing the ingredients, turn off the stove and move the pot into an insulated wrap or cozy to rest and hydrate for at least 15 to 20 minutes more for the flavors to blend and the ingredients to fully reconstitute.
Add any additional seasoning, such as hot sauce, for some added spice.
If logistics permits, naan bread is a fantastic curry accompaniment for mopping up or scooping up all of the goods from your cooking pot. Naan bread also assists with easy cleanup.
Dehydrated Seafood Curry Nutrition Information
Calories: 511kcal | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 26mg | Sodium: 1091mg | Carbohydrate: 46g | Dietary Fiber: 6g | Sugar: 19g| Protein: 28g
 | The Dehydrator Chef Book Available only on Amazon.com You’ll find step-by-step instructions for 26 homemade dehydrated camping meals. Many recipes are only available in this book. Grab yourself a copy today. |
Dehydrated Seafood Curry
Equipment
- Labeling materials (masking tape, waterproof all-weather pen)
Ingredients
Dry Ingredients
- 50 grams dehydrated rice
- 20 grams dehydrated shrimp
- 30 grams dehydrated imitation crab meat
- 6 grams dehydrated peas
- 3 grams dehydrated carrots
- 15 grams dehydrated onion
- 1/2 teaspoon curry powder
- Freshly ground black pepper
- 1 pinch red chili flake (optional)
- 3 grams dehydrated jalapeno pepper slices, crushed (optional)
Wet Ingredients
- quality cooking oil, such as avocado or olive oil (optional, stored in a leak-proof container)
Instructions
At Home Preparation
- Add the dry ingredients to a food-safe 1-quart quality name-brand zip-top bag. Label the zip-top with the contents and the date.50 grams dehydrated rice, 15 grams dehydrated onion, 3 grams dehydrated jalapeno pepper slices, crushed
- Store the leak-proof containers of cooking oil in your cooking pot or with your camp kitchen spices and condiment packets.
Packaging
- Wrap the zip-top bag with a heavy-duty paper towel to help guard against punctures, leaks, and water penetration due to the sharp edges of the dehydrated ingredients and to protect the food's integrity. This way, it remains viable in the field or pantry storage.
- Add the paper towel wrapped dry mix bag to the last food-safe 1-quart quality name-brand zip-top bag and label it with the contents and the date.
In the Field Preparation
- Empty the dry mix contents of the zip-top bag into a suitable-sized cooking pot.
- Add enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes.
- Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, turn the flame down to a simmer to reduce the chance of burning.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest, hydrate, and steam for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
- If desired, add a bit of the healthy cooking oil from the leak-proof container. Stir to combine.quality cooking oil, such as avocado or olive oil
Notes
Nutrition
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Dehydrated Seafood Curry Preparation Instructions
Equipment
- camp kitchen equipment (including camping stove, cooking pot, utensils, etc.)
Materials
- 1 serving dehydrated seafood curry dry mix
Instructions
- Empty the dehydrated seafood curry dry mix contents of the zip-top bag into your cooking pot.1 serving dehydrated seafood curry dry mix
- Pour in enough water to cover the dry mix, then add a tad bit more.
- Cover and let the dry ingredients hydrate in your camp cookware for at least five minutes. Stir all of the way to the bottom now and again. Add more water if the hydrating mix gets too dry.
- Next, on your cooking stove and over a medium flame, bring the mix to a boil, stirring frequently to prevent burning.
- After bringing the mix to a boil, turn the stove down to a low simmer for two minutes.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest and hydrate for 15 to 20 minutes or more allowing the flavors to blend and the ingredients to fully reconstitute.
- Finally, after the seafood curry mix has rested for 15 to 20 minutes, add some of that optional cooking oil and stir to mix. Enjoy!