Mixed Seafood Masala Curry
  • 2-3
  • 5
  • 10
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.
Original Tikka Masala
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  • 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 naan breads or crusty bread.
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