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Mixed Seafood Classic Butter Curry

Mixed Seafood Classic Butter Curry

Made With Our Classic Butter Chicken
2 SERVES
SERVES 2
prep
5 MINS PREP
20 MINS COOK
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.
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
  • 1/2 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
  1. Heat the oil on a medium sized non-stick saucepan.
  2. Add the spices from the whole spice sachet, the chilli if you like some heat, and cook for 10 seconds.
  3. Add the fennel and cook gently for a few minutes or until just softening.
  4. Add the base and main sauce from the pouches, a small splash of water or stock (if using) and simmer for 2-3 minutes.
  5. Add the seafood and spinach and cook for a few minutes, shaking the pan rather than stirring, until the seafood is cooked.
  6. 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.
  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 1 tbsp olive oil
  • 1/2 small fennel, thinly sliced
  • 200g raw seafood mix
  • 2 large handfuls of baby spinach, washed
  • 100ml fish stock (optional)
  • Salt and pepper for seasoning
  1. Heat the oil on a medium sized non-stick saucepan.
  2. Add the spices from the whole spice sachet, the chilli if you like some heat, and cook for 10 seconds.
  3. Add the fennel and cook gently for a few minutes or until just softening.
  4. Add the base and main sauce from the pouches, a small splash of water or stock (if using) and simmer for 2-3 minutes.
  5. Add the seafood and spinach and cook for a few minutes, shaking the pan rather than stirring, until the seafood is cooked.
  6. Taste, adjust seasoning and serve with rice or naan.
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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