If you haven’t tried cooking Indian seafood curries, you are missing out on some seriously great dishes. Here we have a deliciously light and creamy fish curry recipe, the sauce compliments the fish perfectly. A great one to start with!

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A pinch of saffron strands
2 tbsp warm milk
2 tbsp olive oil
1 large onion, sliced
100g Shemin’s Seafood Curry Paste
400ml coconut milk
700g firm fish (you can use halibut, cod, hake, salmon or haddock)
150g fresh baby spinach leaves
lemon or lime juice to taste

Method

Soak the saffron strands in two tablespoons of warm milk and set aside.
Heat a pan with the olive oil. Add and fry the onion until soft – about 8 mins.
Add 100g of Shemin’s Seafood Curry Paste and some water (fill the empty curry paste tub with water and add into the pan). Cook this mixture gently on low for a couple of minutes, stirring often.
Add 400ml of coconut milk and stir, then cook for a couple of minutes. Add in the saffron and milk mixture, then stir into the sauce until combined.
Add the lemon juice to taste and season if required.
Add in 700g of fish (can be cut into large chunks) and the spinach leaves on top of the fish.
Cook with the lid on for around 4 minutes, or until the fish is cooked through.

Serves 6

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Saffron Infused Indian Fish Curry

Ingredients

Method

Products used in this recipe

Shemin’s Seafood Indian Curry Paste

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