Mixed Seafood Classic Butter Curry
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  • 5
  • 10
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.
Classic Butter Chicken
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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
  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 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.
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