SERVES 4
This is a mildly spiced and yet flavorful coconut seafood curry from the south Indian state of Kerala. Even though this recipe uses scallops, I have made this curry with shrimps and it tastes equally good. The use of coconut milk, coconut oil and the curry leaves give this curry the Kerala (and in general, south Indian) touch. I have used regular tomatoes in this recipe. However, you can also use halved heirloom tomatoes to give further color to this preparation. The dish goes very well with plain or parboiled steamed rice.
For marination
1.5 lb scallops (sea or bay), cleaned
½ tsp turmeric powder
½ tsp red chilli powder (use milder version such as Kashmiri chilli powder)
½ tsp salt
For making curry
1 tbsp coconut oil
½ black mustard seeds
¼ cumin seeds
1 onion, very finely chopped
2 green chillies, finely chopped
4 garlic cloves, finely chopped
1 in ginger, peeled and grated
20 curry leaves
½ tsp turmeric powder
14 oz (1 can) coconut milk
2 small tomatoes, chopped
1 tbsp lime juice or lemon juice (adjust taste)
1½ tbsp coriander leaves, chopped
For garnish
4-6 curry leaves
1 Make sure the scallops are cleaned and any white tendon on the scallops is removed. If the scallops are small, then use them as is. However, if the scallops are more than 1½ in in diameter, slice them in half horizontally. In a bowl, mix the scallops with the turmeric, red chilli powder and salt. Let it marinate for at least 30 minutes in the refrigerator.
2 Heat the coconut oil in a pan on medium high heat. When the oil is hot, add the mustard and cumin seeds. Let the mustard and cumin seeds crackle, about 20 seconds.
3 Add the onion, chillies, garlic, ginger and curry leaves. Cook, while stirring frequently, till onion is golden and the raw smell of the ginger goes away, about 10-12 minutes.
4 Add the turmeric, cook for about 1 minute stirring frequently. Add the coconut milk. Bring to a simmer, season with salt and add the tomatoes. Cook for 12-15 mins or until the mixture is slightly thicker and reduced.
5 Reduce the heat to medium. Add the scallops and cook until the scallops are cooked, about 5 minutes. Add lime or lemon juice and coriander leaves. Season with salt as needed. Garnish with the curry leaves.
Serve with plain steamed rice or parboiled rice.
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