Scallop curry

Mark Poynton

Mark Poynton

9th March 2017
Mark Poynton

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:


  • 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


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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