1. Heat the oil in a pan (make sure it’s a pan with a lid).
2. Add the onions then fry until softened and just turning brown.
3. Add Shemin’s Seafood Curry Paste or Shemin’s Massaman Curry Paste with a splash of water and cook gently for 2 minutes. Add chopped tomatoes and simmer for at least five minutes until the tomatoes have broken down. If the sauce gets too dry add a little more water.
4. Add in the coconut milk, palm sugar and fish sauce. Bring to a simmer.
5. Add the fish and simmer gently until cooked through with the lid on, about 5 minutes.
6. Add the spinach or fenugreek then put the lid back on and simmer for a couple of minutes, season to taste and add lime juice.
7. Serve with rice and / or chapatis.
![Edge tear](http://shemins.scdn2.secure.raxcdn.com/wp-content/uploads/2021/09/green-tear.png)
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Ian Sproule –
Once again I tweaked the recipe very slightly to suit my purpose. I just made the sauce and portioned it up and froze.
My first portion was done with mussels, squid tentacles and prawns. Heated the sauce up and added the pre-cooked fish.
Excellent sauce with subtle flavours that did not over power the seafood.
Plan for next portion is to cook a salmon fillet in the sauce.
I also used frozen chopped spinach.