Seafood Curry Pot

Seafood Curry Pot

10 mins

20 mins

4 people

The tastiest twist on a classic Mediterranean-style fish stew! Rajah Medium curry powder adds beautiful background heat and flavour to pilchards, prawns and mussels simmered in a wine and tomato sauce.

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  • vegetable oil for frying
  • 1 onion finely sliced
  • 2 cloves garlic crushed
  • 2 tbsp Rajah Medium curry powder
  • 1 cup vegetable stock or fish stock
  • 1 cup dry white wine (or water)
  • salt and freshly ground black pepper to taste
  • 2 x 400 g tinned pilchards in tomato sauce
  • 8 prawns deveined
  • 200 g mussels
  • crusty bread to serve


  1. Heat the oil in a large frying pan.

  2. Sauté the onion and garlic for 2 minutes until softened then add the Rajah Medium curry powder and sauté for a further 2 minutes until fragrant.

  3. Add the vegetable or fish stock, dry white wine (or water) and simmer for 5 minutes. Season to taste.

  4. Add the pilchards, prawns and mussels.

  5. Cover and simmer for 5 minutes.

  6. Serve with crusty bread on the side.

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