A rich & flavoursome, subtle curry - which highlights the succulence of seafood.
Melt the butter in a large frying pan over medium low heat.
Add the onion & salt – cook, stirring occasionally until onion starts to soften, approx. 3 mins.
Stir in the curry powder & cook for 1 minute.
Place onion mix into a blender together with the tomato paste, chicken stock & cream.
Blend until smooth the return the puree to frypan.
Bring the sauce to a simmer, stir in the spinach & seafood.
Simmer, covered until the seafood is just cooked,about 5 – 7 mins, stirring occasionally.
Nutritional analysis per serving (2 servings)
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.
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