Kerala Scallop Curry Recipe

Name: Kerala Scallop Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 red chilies, 1 small onion, 2 1/2 cm fresh ginger, 1 tablespoon vegetable oil, and more.

Yes, Kerala Scallop Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kerala Scallop Curry

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