Slice the onion thinly and mince the garlic after removing its core.

Heat olive oil and garlic in a pan over low heat until fragrant. Add the seafood mix and stir-fry quickly over medium heat until the color changes, then remove.

In the same pan, sauté the onion over medium heat until softened. Add mushrooms and stir until coated with oil. Pour in the canned tomatoes, bring to a boil, cover, and simmer on low heat for 5–7 minutes. Add curry roux and stir until thickened. Return the seafood mix to the pan, mix well, cover, and simmer on low heat for 3 minutes.