Kerala Scallop Curry Recipes

KERALA SCALLOP CURRY

Steps:

• In a food processor blend the chillies, ginger, and onion with 3 tbsp water - until mix forms a paste.
• 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.
• 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!
• NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.

KERALA PRAWN CURRY

Steps:

• In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
• Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
• Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

KERALA SHRIMP CURRY

Steps:

• Rinse shrimp. Place in a medium bowl, add turmeric, chili power, salt and lime juice; stir well and set aside to marinate.
• Meanwhile, chope tamarind pulp coarsely and place in a bowl. Pour in boiling water and mash tamarind a little with a fork. Set aside to soak for about 10 minutes.
• In a medium heavy-bottomed saucepan or wok, heat oil over medium heat. Add onion and cook, stirring frequently, until a pale golden colour - about 8 to 10 minutes.
• Increase heat to medium-high. Add mustard seeds (they may pop or sputter) and cook for 30 seconds. Add funugreek seeds and tomatoes and stir well. Add garlic, ginger, green chiles, curry leaves, turmeric, coriander and red chile powder. Cook, stirring for 1 to 2 minutes, then add coconut milk and a pinch of salt. Reduce heat and simmer, uncovered for about 10 minutes.
• Meanwhile strain tamarind mixture through a sieve into a clean bowl. Using a wooden spoon, press tamarind pulp against mesh of sieve to extract as much liquid as possible. Set aside liquid and discard pulp.
• Stir 3 T of the tamarind liquid into simmering curry. Taste, and then adjust the balance of flavours if you wish by adding more tamarind liquid and/or salt.
• Shortly before you wish to serve, add shrimp and any remaining marinade to curry and cook until shrimp has just changed colour, about 3 minutes.
• Garnish with chopped coriander and serve with plain rice and lime wedges.

KERALAN SCALLOP MOLEE

Steps:

• Look at the scallops to find a little white bit at the side - this becomes tough when cooked, so cut it off (watch our how to prepare scallops video to find out more). If you have small queen scallops, you probably won't need to halve them, but if you have large ones, slice them in half horizontally.
• Heat the oil and add the mustard and cumin seeds. Cook until the mustard seeds start to pop, then add the onion, chillies, garlic, ginger and curry leaves. Cook for 12 mins or until the onion is golden and the ginger no longer tastes 'raw'. Add the turmeric, cook for 1 min, then add the coconut milk. Bring to a simmer, season and add the tomatoes. Cook for 12-15 mins or until the mixture is slightly thicker and reduced. (If you want to cook this in advance - and the base does taste better after a day in the fridge - stop now, cool and chill. When reheating, bring it to just under the boil before you add the scallops.)
• Add the scallops (and prawns or fish, if using) and cook gently for 5 mins (longer if you're using meaty chunks of fish fillet) or until cooked through. Add lime or lemon juice to taste and season well. Scatter with coriander and serve with rice.