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Seafood Curry Pot

Seafood Curry Pot

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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.

Preparation time


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

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.

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