Mixed Seafood Masala Curry

Mixed Seafood Masala Curry

Made With Our Original Tikka Masala -
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
10 MINS COOK
Easy dinner ideas may be a dime a dozen but few are as incredibly delicious as a seafood masala. Make in minutes, sit back and enjoy the layers of flavour.
Anjum Signature

Tailored to Taste
The creamy, mildly spiced tomato sauce really works with the flavours of seafood, with the fennel lending a gentle aniseed flavour to the dish. The spinach adds a lovely silkiness to this one-pot meal. For an added fresh-from-the-sea flavour, you can add a little fish stock to the curry.
Ingredients
  • 1 pack of The Spice Tailor Original Tikka Masala
  • 1 tbsp olive oil
  • ½ small fennel, thinly sliced
  • 200g raw seafood mix
  • 2 large handfuls of baby spinach, well washed
  • Salt and freshly ground black pepper to taste
Method
  1. Heat the oil on a medium sized non-stick saucepan. Add the spices from the whole spice sachet, adding the extra chilli if you like some heat.
  2. Cook for 10 seconds. Add the fennel and cook gently for a few minutes or until just softening.
  3. Add the two sauce pouches and a small splash of water and bring to a boil.
  4. Add the seafood and spinach and cook for a few minutes, shaking the pan rather than stirring, or until the seafood is cooked.
  5. Taste, adjust seasoning and serve with The Spice Tailor Plain Naans.
Tailored to Taste
The creamy, mildly spiced tomato sauce really works with the flavours of seafood, with the fennel lending a gentle aniseed flavour to the dish. The spinach adds a lovely silkiness to this one-pot meal. For an added fresh-from-the-sea flavour, you can add a little fish stock to the curry.
  • 1 pack of The Spice Tailor Original Tikka Masala
  • 1 tbsp olive oil
  • ½ small fennel, thinly sliced
  • 200g raw seafood mix
  • 2 large handfuls of baby spinach, well washed
  • Salt and freshly ground black pepper to taste
  1. Heat the oil on a medium sized non-stick saucepan. Add the spices from the whole spice sachet, adding the extra chilli if you like some heat.
  2. Cook for 10 seconds. Add the fennel and cook gently for a few minutes or until just softening.
  3. Add the two sauce pouches and a small splash of water and bring to a boil.
  4. Add the seafood and spinach and cook for a few minutes, shaking the pan rather than stirring, or until the seafood is cooked.
  5. Taste, adjust seasoning and serve with The Spice Tailor Plain Naans.
MADE WITH OUR DELICIOUS
Original Tikka Masala

Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!

There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!

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