Tikka masala seafood

This tikka masala can be made in minutes but tastes like its been slow cooked for hours.

In a bowl, combine curry paste, yoghurt and herbs. Add seafood and toss well. Chill for 30 mins or until required.
Char-grill prawns and fish for 3-5 mins, until cooked to taste.
Serve with baby spinach, mint leaves and lime wedges.

Source

1/4 cup tikka masala curry paste

1/3 cup natural yoghurt

1/4 cup fresh coriander, chopped

1/4 cup fresh mint, chopped

16 medium green prawns, peeled, deveined, tails intact

500g perch, or ling skinless fillets , cut into chunks

Baby spinach leaves, mint leaves and lime wedges, to serve

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