Mixed Seafood Masala Curry
Mixed Seafood Masala Curry
SHARE THIS RECIPE
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
Keep this recipe for later
- 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
- 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.
- Cook for 10 seconds. Add the fennel and cook gently for a few minutes or until just softening.
- Add the two sauce pouches and a small splash of water and bring to a boil.
- Add the seafood and spinach and cook for a few minutes, shaking the pan rather than stirring, or until the seafood is cooked.
- Taste, adjust seasoning and serve with The Spice Tailor Plain Naans.
- 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
- 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.
- Cook for 10 seconds. Add the fennel and cook gently for a few minutes or until just softening.
- Add the two sauce pouches and a small splash of water and bring to a boil.
- Add the seafood and spinach and cook for a few minutes, shaking the pan rather than stirring, or until the seafood is cooked.
- Taste, adjust seasoning and serve with The Spice Tailor Plain Naans.
Keep this recipe for later
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!
