Skip To Content
Add a review
Seafood Curry Pot

Seafood Curry Pot

Add a review

The tastiest twist on a classic Mediterranean-style fish stew! Rajah Medium curry powder adds beautiful background heat and flavour to pilchards, prawns and mussels simmered in a wine and tomato sauce.

Feeds
4People
Preparation time
30Min.
Difficulty
intermediate

Ingredients

ungrouped
vegetable oil for frying
1 onion finely sliced
2 cloves garlic crushed
2 tbsp Rajah Medium curry powder
1 cup vegetable stock or fish stock
1 cup dry white wine (or water)
salt and freshly ground black pepper to taste
2 x 400 g tinned pilchards in tomato sauce
8 prawns deveined
200 g mussels
crusty bread to serve

Preparation method

ungrouped
Heat the oil in a large frying pan.
Sauté the onion and garlic for 2 minutes until softened then add the Rajah Medium curry powder and sauté for a further 2 minutes until fragrant.
Add the vegetable or fish stock, dry white wine (or water) and simmer for 5 minutes. Season to taste.
Add the pilchards, prawns and mussels.
Cover and simmer for 5 minutes.
Serve with crusty bread on the side.

Similar filters

Try our Menu Planner

Try our Menu Planner

Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.