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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Always inspired by what I read and see. I REALLY enjoyed this (in my opinion) restaurant quality recipe. Ingredients:
2 red chilies |
1 small onion |
2 1/2 cm fresh ginger |
1 tablespoon vegetable oil |
1 teaspoon black mustard seeds |
1/2 teaspoon fenugreek seeds |
1/2 teaspoon turmeric |
1/2 teaspoon cracked black pepper |
300 g scallops |
270 ml coconut milk |
lime |
cilantro |
Directions:
1. In a food processor blend the chillies, ginger, and onion with 3 tbsp water – until mix forms a paste.
2. 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. 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. NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.
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