1. Heat the oil, add the mustard seeds, then add the chopped onion and fry until soft.
2. Add Shemin’s Indian Curry Paste with a splash of water and cook for 2-3 minutes, continuously stirring. Then add the chopped tomatoes and tomato puree, and cook gently for 5-6 minutes.
3. Finally, add the semi-crushed boiled potatoes and stir in a bag of fresh spinach. Check the seasoning and add lime.
Tip: Use Seafood Curry Paste instead of Indian for this recipe. Our Seafood Curry Paste has the addition of wholegrain mustard and tamarind to the Indian paste, and is therefore great with vegetable currries and seafood curries. There is no added seafood in the paste!!