Friday, 7 April 2017

Scallop Curry #sikandalouscuisine

Another no fuss recipe that is guaranteed to get your tastebuds in a tizzy - and yes , no long list of steps or ingredients - just a few spoonfuls to deliciousness ! Scallops can be replaced with fish/prawn/alu/paneer - your baby !

250 Grams Scallops - As I said , go with fish/prawn/alu/paneer !
4 Tablespoons Minced Onions.
5 Tablespoons Pureed Tomatoes.
5-6 Tablespoons Coconut Paste.
1 Teaspoon Ginger Paste.
11 Teaspoon Garlic Paste.
1/2 Teaspoon Mustard Seeds.
2 Petals Kokum- Soak in hot water for a while.
1 Heaped Teaspoon Kashmiri Chili Powder.
Whole Red Chiles - Broken.
Salt To Taste.
Some Curry Leaves.

Scallops like prawns cook superfast - so thats one thing to lookout for.I seared my scallops a minute and set aside.Soaking Kokum in a bit of water will release flavors and colors.If you dont have kokum use imly to taste.

Heat oil , Splutter mustard seeds , add curry leaves and dried red chilies.When chilies color ,add chili powder , and 10 seconds later tip in the onions and cook till translucent.

At this stage all other ingredients apart from scallops go in .Cover and cook on medium low till oil comes up . Add a bit of water  water if you want a thick gravy , I kept mine ' lug lipta' . Taste your gravy , adjust .. now in go the scallops.Cook another minute, take off heat and set aside covered for 5 minutes . Dig in !

Quick , flavorful and so delicious !

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
More About My Work At ,

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