Mixed Seafood Classic Butter Curry

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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.

Ingrédients

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

Méthode

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 from the 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

Ingrédients

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

Méthode

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 from the 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.

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ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Poulet au Beurre Classique

Le curry préféré des Indiens est intensément parfumé et velouté avec une sauce à base de tomates légèrement épicée, mais pleine de saveur. Idéal avec le poulet, les fruits de mer, l'agneau, le paneer et de nombreux légumes.

Recommandation d’Anjum