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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.

2 out of 3 Difficulty
1 out of 3 spice levels Mild
25 mins Preparation

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

  1. 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.
  2. Add the shallots and cook for three minutes, adding a splash of water if necessary to prevent the shallots from over browning.
  3. Once the shallots are soft, add the prawns and squid (or cod). Cook for 3-4 minutes or until the prawns have turned pink.
  4. Remove from head and stir in the crab, Greek yogurt and mayonnaise. Leave to cool.
  5. 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.
  6. 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
    1. 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.
    2. Add the shallots and cook for three minutes, adding a splash of water if necessary to prevent the shallots from over browning.
    3. Once the shallots are soft, add the prawns and squid (or cod). Cook for 3-4 minutes or until the prawns have turned pink.
    4. Remove from head and stir in the crab, Greek yogurt and mayonnaise. Leave to cool.
    5. 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.
    6. Serve with lettuce leaves and garnish with coriander.