My wonderful husband is an awesome cook. So much so, that I have tried to convince him to take over kitchen duties on a regular basis. But while I am waiting for that to happen, I will happily eat whatever he dishes up on the weekend. He is a very adventurous cook as well, making things up as he goes along – mostly with fabulous results! Usually, tikka masala is made with chicken, but since our Veganuary has now turned into Vebruary as well, he decided to try making it with seafood. I am happy to report that it was a great success! Tikka Masala is not hot at all – it was mild enough for the kids to enjoy as well – so if chilli does not agree with your constitution, fear not! The ingredients and method are so straightforward that you can quickly throw this together for a weekday supper.
Seafood Tikka Masala
You will need:
- 1 packet of tikka masala spice paste (this is the lazy version, but you can also make your own by using this recipe here)
- 2 cloves garlic, finely chopped (this is optional, but we love garlic!)
- 1 small onion, finely chopped
- vegetable oil for frying
- 2 tbsp tomato paste
- 1 cup cream
- 500g frozen seafood mix
- Jasmine rice, lemon and coriander for serving
Let me just stop for a second by saying something about rice. In Asia, the rice aisle in the supermarket is like the bread aisle in a local shop: the variety is amazing. We were spoilt for choice when we lived abroad so when we came back and found such a limited selection; it took us quite a while to find a brand that we enjoyed. Jasmine rice is a South East Asian rice variety, while Basmati is the traditional rice to be eaten with Indian curry. I much prefer Jasmine over Basmati, that’s why I’m using it here.
- Put on the rice* – this is going to be quick!
- Heat the oil in a large saucepan and fry the spice mix for a couple of minutes.
- Then add the garlic and onion and sweat it until it’s cooked but not going dark – about 5 minutes.
- Next, add the tomato paste and cream.
- Reduce the heat and put the seafood mix into the sauce, cooking it according to the instructions on the packet.
- Serve the curry on a bed of rice, sprinkled with fresh coriander and a slice of lemon on the side.
*For some added flavour, cook the rice in vegetable stock!