- 3 scallops
- Cumin Dahl:
- 1 shallot finely diced
- 1 clove of garlic sliced
- 15g cumin seeds
- 1kg pre-soaked red lentils
- 600ml water
- Curry Sauce:
- 15g fresh ginger sliced
- 15g mild curry powder
- 15g chilli powder
- 15g sumac
- 5g dried coriander leaves
- 20g cumin seeds
- 1 onion chopped
- 1 head of garlic cut in half
- 2kg sliced plum tomatoes
- 10g Maldon salt
- 350ml cold water
- To serve:
- 2 mini Kalonji seed poppadoms
- pickled apple
- coriander cress
Scallop curry
Mark Poynton
9th March 2017
Scallop curry
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following scallop curry recipe a try yourself? As part of The Staff Canteen Live, Mark Poynton will be creating scallop curry for his demonstration at IFE 2017 - supported by Westlands. You can register here: www.ife.co.uk/tsc
Ingredients
Method
Cumin Dahl:
Sweat the shallot, garlic and cumin in a pan for 2 minutes, add the drained lentils and cook for 1 minute. Add the water in three lots cooking until dry each time .
Curry Sauce:
Sweat the onion, garlic and spices in a pan for 10 minutes. Add the remainder of the ingredients and cook slowly for 7 hours until the puree is a smooth consistency.
To serve:
To serve the dish, pipe the curry sauce onto the plates, add the Dahl and a smear of coriander infused yoghurt. Place 3 slices of roasted scallop on the Dahl, add 2 mini Kalonji seed poppadoms, some fresh pickled apple and finish with coriander cress.
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