Spicy Scallop Masala
I love scallops, and am on quest to create a few Indianized recipes for it. This was the first of my scallop curry creations. Not bad for a first attempt I should say. The key thing to remember with scallops when using it in Indian style recipes is to not overcook them. Enjoy my spicy scallop masala and let me know what you think.
Ingredients:
1. Sea Scallops : 1 lb
2. Onion : 1 medium yellow
3. Raw Cashew nuts : ½ cup
4. Green chilies (Serrano or any other) :5
5. Cumin powder : 1 tspn
6. Coriander powder : 2 tspn
7. Chili powder : ½ tspn
8. Turmeric powder : ½ tspn
9. Amchoor (dry mango) powder : ½ tspn
10. Ginger-Garlic paste : 2 tspn
11. Tomatoes : 2 medium pureed
12. Garam masala powder : 1 tspn
13. Mustard seeds : ½ tspn
14. Cumin seeds : ½ tspn
15. Salt : to taste
16. Pepper powder : 1/2 tspn
17. Lemon juice : 1 Tbspn
18. Italian parsley: 1 Tbspn chopped fine
19. Oil or ghee: 2 Tbspn
Method:
Grind together onion, cashew nuts, green chilies cumin powder, chili powder, coriander powder, turmeric, amchoor and ginger garlic to a fine paste.
Heat oil, add mustard and cumin seeds and when they splutters add ground masala. Fry the masala on medium for 7 to 10 minutes while stirring frequently. Add the tomato puree, and cook another 10 minutes. Next add 1 cup water, salt, garam masala powder and bring to boil. Lower heat and cook for another 10 minutes. When the gravy is cooked and is of the consistency you want, add the scallops and pepper powder and lemon juice. Cook for about 5 minutes. Over cooking will make the scallops very rubbery. Lastly add the parsley and take off the fire.
Goes well with pulav rice or rotis.
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