Ingredients for Kerala Scallop Curry
- Red Chilies
- 1/2 medium onion
- Fresh Ginger
- Vegetable Oil
- Black Mustard Seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon turmeric powder
- Cracked Black Pepper
- Scallops
- 1 (13.5 ounce) can full-fat coconut milk
- Lime
- 2 tablespoons chopped fresh cilantro
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How to Make Kerala Scallop Curry
- Blend 4-6 green chilies, 1 inch ginger, and 1/2 medium onion with 3 tablespoons water in a food processor until a smooth paste forms.
- Heat 1 tablespoon coconut oil in a wok or large pan over medium heat. Once hot, add 1 teaspoon mustard seeds and 1/2 teaspoon fenugreek seeds. Fry for 10 seconds until they splutter.
- Add the chili paste and fry for 5 minutes, stirring frequently. Add 1-2 tablespoons of water if the paste starts to stick to the pan.
- Stir in 1/2 teaspoon turmeric powder and 1/2 teaspoon black peppercorns. Fry for another 30 seconds, until fragrant.
- Add 1 pound scallops and 1 (13.5 ounce) can of full-fat coconut milk.
- Bring to a simmer, then reduce heat to low and cook for 8-10 minutes, or until the scallops are cooked through and opaque. Stir occasionally.
- Stir in 1 tablespoon lime juice and garnish with 2 tablespoons chopped fresh cilantro.
- Serve hot with rice or naan bread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
10g
Fat
90g
Carbs
3g
