A rich & flavoursome, subtle curry - which highlights the succulence of seafood.


  • 2 Tblspns Butter

  • 1 small Onion, chopped finely

  • 1/2 tspn Salt

  • 2 tspns Curry Powder

  • 2 tspns Tomato Paste

  • 3/4 cup cream

  • 1/2 cup chicken stock

  • 1 1/2 cups freshly cooked Spinach

  • 250g Scallops

  • 250g raw Prawns with Tails On


  • 1.

    Melt the butter in a large frying pan over medium low heat.

  • 2.

    Add the onion & salt – cook, stirring occasionally until onion starts to soften, approx. 3 mins.

  • 3.

    Stir in the curry powder & cook for 1 minute.

  • 4.

    Place onion mix into a blender together with the tomato paste, chicken stock & cream.

  • 5.

    Blend until smooth the return the puree to frypan.

  • 6.

    Bring the sauce to a simmer, stir in the spinach & seafood.

  • 7.

    Simmer, covered until the seafood is just cooked,about 5 – 7 mins, stirring occasionally.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 636kj
  • Fat Total 47g
  • Saturated Fat 28g
  • Protein 37g
  • Carbohydrate 16g
  • Sugar 5g
  • Sodium 1378mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
2 comments • 1 rating
Please login to comment
Posted by AB143Report
Does not seem spicy enough for my taste, I like to blend my own curry spices to give curries an authentic flavour.
Thanks for your input.

This recipe is targeted to those who would like to try something that they may think is out of their skill range, when most probably it isn't. Personally, I do not use commercial curry powders & prefer to roast & grind my own but I realise many people do not have the time to experiment.

This is simply a quick & easy recipe for everyday cooks to put together for their families :)