Scallop with Yellow Curry - Recipe by Sashi Cheliah

Ingredients

3 Tbs Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil
2 green chillies
1 sprig curry leaves
1 Tbs chopped ginger
1 Tbs chopped garlic
80g sliced red onion
1 Tbs ground turmeric
1 tsp chilli powder
1 Tbs coriander
1 tsp salt
1/2 cup chopped fresh tomatoes
1 tsp ground black pepper
1 cup water
1 cup coconut milk
1 Tbs tamarind pulp
6 fresh scallops with shells

Garnish:

Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil
Fried curry leaves

Method

For the yellow curry, heat a large pot and add oil.

Add the green chilli and curry leaves to the oil. Once the curry leaves start to pop, add the ginger, garlic and onion and sauté until the onions are soft.

Add the turmeric, chilli powder and coriander powder and mix well and cook for a minute.

Combine the salt, pepper and tomato with the curry mixture and cook the tomatoes for 3-4 minutes or until the tomatoes are soft.

Add water and 1/4 cup coconut milk and bring the curry to a boil, then reduce the heat to simmer and cook the curry for 10 minutes until the curry thickens.

Add the remaining coconut milk and tamarind to the curry, increase the heat but do not bring to a boil. The coconut will start to spilt if it boils.

Remove from the heat and set aside until needed.

Remove the curry leaves and blitz the curry into a thick sauce.

Once the curry sauce has been blitzed, heat a medium fry pan. Once the pan is hot, add the Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil.

Add the scallops to the pan. Cook for 2 minutes on one side or until a nice crust forms. Once cooked, flip the scallop and repeat on the other side.

Plate up the scallops on your desired plate. Top with the yellow curry sauce, fried curry leaves and a drizzle of Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil.

Credits: Cobram Estate

Photo Credits: Cobram Estate