Ingredients
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2
-
1
-
2 1/2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
300
-
270
-
-
-
-
-
Directions
Kerala Scallop Curry, Always inspired by what I read and see! I REALLY enjoyed this (in my opinion) restaurant quality recipe! Original recipe came from here: *** always give credit where it is due bbcgoodfood com/recipes/1326/kerala-prawn-curry This recipe can and will make (substituting prawns as well) all year!, This is simple to put together and very flavorful used a full can of coconut milk and upped the other sauce ingredients because I prefer extra sauce I served this over cooked rice I also can’t seem to find black mustard seeds, so I substituted the plain yellow ones; was tempted to toast them just in case that’s what makes them black! Thanks, MickeyDownUnder, for a gourmet taste from afar! Made for Aussie Kiwi Recipe Swap #71
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Steps
|
1
Done
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In a Food Processor Blend the Chillies, Ginger, and Onion With 3 Tbsp Water Until Mix Forms a Paste. |
|
2
Done
|
Heat 1 Tbsp Oil in a Wok, When Hot Add the Mustard and Fenugreek Seeds, Fry For 10 Seconds. Add the Chilli Paste and Fry For 5 Minutes, Adding Water If It Starts to Stick to Pan. |
|
3
Done
|
Add Turmeric and Black Peppercorns and Fry the Spices For a Few Seconds. Add the Shrimp and the Coconut Milk. Cook Until the Scallops Are Done (about 3 - 4 Minutes) Is Cooked Through and the Curry Is Thoroughly Heated Through. Splash Lime Juice on Top, and Finish With Sprinkle of Cilantro.and Enjoy! |
|
4
Done
|
Note: used 100 Grams as a Serving but You Can Easily Increase That For a Main Dish. |
