- 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.
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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