Coconut-Infused Kerala Scallop Curry
Delight in the vibrant flavors of Kerala with this sumptuous Coconut-Infused Kerala Scallop Curry. Drawing inspiration from coastal South India, this dish features succulent scallops cooked in a fragrant blend of fresh spices, coconut milk, and a hint of lime. Whether you're hosting a dinner party or treating yourself to a gourmet experience at home, this recipe promises restaurant-quality flavors that transport you straight to the shores of Kerala. Perfect for any season, it can easily be adapted with prawns or your favorite seafood.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
red chilies
2 (whole)
small onion
1 (chopped)
fresh ginger
2.5 cm (peeled and chopped)
vegetable oil
1 tablespoon (for cooking)
black mustard seeds
1 teaspoon (whole)
fenugreek seeds
1/2 teaspoon (whole)
turmeric
1/2 teaspoon (ground)
cracked black pepper
1/2 teaspoon (freshly cracked)
scallops
300 g (cleaned)
coconut milk
270 ml (canned)
lime
1 (juiced)
cilantro
to taste (chopped)
Instructions
1
Begin by preparing the spice paste: In a food processor, blend the red chilies, fresh ginger, and small onion with 3 tablespoons of water until a smooth paste is formed.
2
Heat 1 tablespoon of vegetable oil in a wok over medium heat. Once hot, add the black mustard seeds and fenugreek seeds. Fry them for about 10 seconds until fragrant.
3
Stir in the prepared chili paste and sauté for about 5 minutes, adding a splash of water if the paste begins to stick to the pan.
4
Next, add the turmeric and cracked black pepper, frying for an additional 30 seconds to bloom the spices.
5
Gently add the scallops to the pan, followed by the coconut milk. Cook until the scallops are opaque and cooked through, approximately 3-4 minutes.
6
Finish your curry with a generous splash of fresh lime juice and a sprinkle of freshly chopped cilantro. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Coconut-Infused Kerala Scallop Curry?
It is a coastal South Indian dish featuring succulent scallops cooked in a fragrant blend of spices, coconut milk, and lime juice.
What are the main ingredients for this curry?
The key ingredients include scallops, coconut milk, red chilies, fresh ginger, small onion, and traditional spices like mustard and fenugreek seeds.
How long does it take to cook the scallops?
The scallops should be cooked for approximately 3-4 minutes until they are opaque and cooked through.
Can I substitute scallops with another type of seafood?
Yes, this recipe is versatile and can easily be adapted with prawns or your favorite seafood.
How do I prepare the spice paste?
Blend 2 red chilies, 2.5 cm of fresh ginger, and one small onion with 3 tablespoons of water in a food processor until smooth.
What type of oil is recommended?
The recipe suggests using 1 tablespoon of vegetable oil for frying the seeds and sautéing the paste.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the role of mustard and fenugreek seeds?
These seeds are fried in oil at the start to release their fragrant aromas, which form the flavor base of the curry.
Is this recipe spicy?
Yes, it has a vibrant and spicy profile due to the use of fresh red chilies and cracked black pepper.
How do I prevent the spice paste from sticking to the pan?
If the paste begins to stick while sautéing, you can add a small splash of water to the wok.
What does 'blooming the spices' mean in this recipe?
It refers to frying the turmeric and cracked black pepper for about 30 seconds to enhance their flavor before adding the main ingredients.
How much coconut milk is needed?
The recipe requires 270 ml of canned coconut milk.
When should I add the lime juice?
Fresh lime juice should be added as a finishing touch after the scallops are cooked to provide a bright, acidic balance.
What garnish is recommended?
A sprinkle of freshly chopped cilantro is recommended to finish the dish.
Can I use frozen scallops?
Yes, but ensure they are completely thawed and patted dry before adding them to the curry.
Is this dish gluten-free?
Yes, all the listed ingredients are naturally gluten-free.
What can I serve with Kerala Scallop Curry?
It pairs perfectly with steamed basmati rice, appam, or traditional Indian breads like paratha.
Can I make the spice paste in advance?
Yes, you can prepare the paste ahead of time and store it in the refrigerator until you are ready to cook.
How do I know when the scallops are finished?
Scallops are done when they lose their translucency and become opaque throughout.
What is the source of inspiration for this dish?
The dish is inspired by the coastal culinary traditions of Kerala in South India.
Is this a good recipe for a dinner party?
Absolutely, it offers restaurant-quality gourmet flavors and a sophisticated presentation that is perfect for hosting.
Can I use red onion instead of a small onion?
Yes, red onion or shallots can be used as a substitute for a small onion in the spice paste.
How much ginger should I use?
The recipe calls for 2.5 cm of fresh ginger, peeled and chopped.
Can I use coconut cream instead of milk?
You can, but it will make the curry much richer and thicker; you might need to thin it with a little water.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze this curry?
Freezing is not recommended as the texture of the scallops and the coconut milk base may change significantly.
How many ingredients are in this recipe?
There are 12 ingredients in total, including spices and garnishes.
What if I don't have fenugreek seeds?
While they provide a unique flavor, you can omit them, though the dish will lose a bit of its authentic Kerala character.
Is this recipe considered a quick meal?
Yes, with a short cook time for the scallops, it is tagged as a quick meal once the paste is prepared.
Can I add vegetables to this curry?
Yes, spinach or peas would be excellent additions if you want to include more vegetables.