This recipe calls for Korma Spice Paste
Our authentic blend of coconut and aromatic spices including turmeric, cumin and fennel for a beautifully balanced Korma dish.
Indian Seafood Salad
Our spicy seafood salad is perfect for a fresh, light bite. It’s quick to make and has the perfect balance of mild spice and coconut from our Korma Spice Paste.
Ingredients
Serves 4 people
- 1x Patak's Korma Paste Pot
- 225g shallots, peeled and chopped
- 225g raw king prawns
- 225g squid rings or skinless, boneless cod, cut into chunks
- 120g tinned white crab meat
- 3 tbsp 0% fat Greek yogurt
- 2 tbsp reduced fat mayonnaise
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 1 whole cucumber, cut into fingers
- handful fresh coriander leaves, torn
- 1 tbsp lemon or lime juice
- few lettuce leaves
Method
- Heat a large wok or non-stick frying pan and add the Patak's Korma Paste Pot, along with 70ml water. Gently fry until the water has almost evaporated.
- Add the shallots and cook for three minutes, adding a splash of water if necessary to prevent the shallots from over browning.
- Once the shallots are soft, add the prawns and squid (or cod). Cook for 3-4 minutes or until the prawns have turned pink.
- Remove from head and stir in the crab, Greek yogurt and mayonnaise. Leave to cool.
- Dry fry the seeds in a small pan for 2-3 minutes until they release their aromas. Remove and put into a large bowl with the cucumber, coriander and lemon or lime juice. Fold in the seafood mixture.
- Serve with lettuce leaves and garnish with coriander.
-
Serves 4 people
- 1x Patak's Korma Paste Pot
- 225g shallots, peeled and chopped
- 225g raw king prawns
- 225g squid rings or skinless, boneless cod, cut into chunks
- 120g tinned white crab meat
- 3 tbsp 0% fat Greek yogurt
- 2 tbsp reduced fat mayonnaise
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 1 whole cucumber, cut into fingers
- handful fresh coriander leaves, torn
- 1 tbsp lemon or lime juice
- few lettuce leaves
-
- Heat a large wok or non-stick frying pan and add the Patak's Korma Paste Pot, along with 70ml water. Gently fry until the water has almost evaporated.
- Add the shallots and cook for three minutes, adding a splash of water if necessary to prevent the shallots from over browning.
- Once the shallots are soft, add the prawns and squid (or cod). Cook for 3-4 minutes or until the prawns have turned pink.
- Remove from head and stir in the crab, Greek yogurt and mayonnaise. Leave to cool.
- Dry fry the seeds in a small pan for 2-3 minutes until they release their aromas. Remove and put into a large bowl with the cucumber, coriander and lemon or lime juice. Fold in the seafood mixture.
- Serve with lettuce leaves and garnish with coriander.
