Mixed Seafood Classic Butter Curry
Mixed Seafood Classic Butter Curry
SERVES 2
5 MINS PREP
COOKS IN 10 MINS
A delicious meal idea, this seafood curry is deceptively easy to make and silky smooth and delicious! Perfect to serve to guests with a glass of wine.
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Tailored to Taste
Seafood in a butter chicken sauce might not seem like a natural fit but the creamy, mildly spiced tomato sauce really works with the flavours of seafood with fennel lending a gentle aniseed flavour to the dish. The spinach makes it a one pot meal and adds a lovely silkiness to the dish. For an added freshness from the sea flavour, you can add a little fish stock to the curry.
Ingredients
- 1 pack of The Spice Tailor Classic Butter Chicken
- 1 tbsp olive oil
- ½ small fennel, thinly sliced
- 200g raw seafood mix
- 2 large handfuls of baby spinach, washed
- 100ml fish stock (optional)
- Salt and pepper for seasoning
Method
- Heat the oil on a medium sized non-stick saucepan.
- Add the spices from the whole spice sachet, the chilli if you like some heat, and cook for 10 seconds.
- Add the fennel and cook gently for a few minutes or until just softening.
- Add the base and main sauce pouches, a small splash of water or stock (if using) and simmer for 2-3 minutes.
- Add the seafood and spinach and cook for a few minutes, shaking the pan rather than stirring, until the seafood is cooked.
- Taste, adjust seasoning and serve with rice or naan.
Tailored to Taste
Seafood in a butter chicken sauce might not seem like a natural fit but the creamy, mildly spiced tomato sauce really works with the flavours of seafood with fennel lending a gentle aniseed flavour to the dish. The spinach makes it a one pot meal and adds a lovely silkiness to the dish. For an added freshness from the sea flavour, you can add a little fish stock to the curry.
Ingredients
- 1 pack of The Spice Tailor Classic Butter Chicken
- 1 tbsp olive oil
- ½ small fennel, thinly sliced
- 200g raw seafood mix
- 2 large handfuls of baby spinach, washed
- 100ml fish stock (optional)
- Salt and pepper for seasoning
Method
- Heat the oil on a medium sized non-stick saucepan.
- Add the spices from the whole spice sachet, the chilli if you like some heat, and cook for 10 seconds.
- Add the fennel and cook gently for a few minutes or until just softening.
- Add the base and main sauce pouches, a small splash of water or stock (if using) and simmer for 2-3 minutes.
- Add the seafood and spinach and cook for a few minutes, shaking the pan rather than stirring, until the seafood is cooked.
- Taste, adjust seasoning and serve with rice or naan.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Classic Butter Chicken
India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.
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