KERALAN SCALLOP MOLEE
Try an opulent curry with scallops and tomatoes for the taste of Kerala. Or, for a less pricey version, you could use prawns and chunks of meaty white fish
Provided by Good Food team
Categories Dinner, Fish Course, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Look at the scallops to find a little white bit at the side - this becomes tough when cooked, so cut it off (watch our how to prepare scallops video to find out more). If you have small queen scallops, you probably won't need to halve them, but if you have large ones, slice them in half horizontally.
- Heat the oil and add the mustard and cumin seeds. Cook until the mustard seeds start to pop, then add the onion, chillies, garlic, ginger and curry leaves. Cook for 12 mins or until the onion is golden and the ginger no longer tastes 'raw'. Add the turmeric, cook for 1 min, then add the coconut milk. Bring to a simmer, season and add the tomatoes. Cook for 12-15 mins or until the mixture is slightly thicker and reduced. (If you want to cook this in advance - and the base does taste better after a day in the fridge - stop now, cool and chill. When reheating, bring it to just under the boil before you add the scallops.)
- Add the scallops (and prawns or fish, if using) and cook gently for 5 mins (longer if you're using meaty chunks of fish fillet) or until cooked through. Add lime or lemon juice to taste and season well. Scatter with coriander and serve with rice.
Nutrition Facts : Calories 322 calories, Fat 21 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
KERALAN VEGGIE CURRY
This brilliantly fast vegetable curry gets that full-on, fragrant flavour in double-quick time.
Provided by Jamie Oliver
Categories Mains Jamie's 15-Minute Meals Vegetables Indian Cauliflower Fruit Curry
Time 15m
Yield 4
Number Of Ingredients 26
Steps:
- Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)
- START COOKING
- Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred.
- Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of sea salt, and put the lid on.
- Pour 2 tablespoons of oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.
- Peel the ginger and garlic cloves, and trim the spring onions. Pulse these, together with the chilli and coriander stalks in the processor until fine, then stir into the casserole pan.
- Roughly chop and add the tomatoes. Pour in the coconut milk, drain and add the chickpeas, then tip in the pineapple chunks and their juices.
- Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.
- Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up.
- Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and black pepper.
- Squeeze the juice of the remaining lemon into the curry and season to taste. Sprinkle over the coriander leaves and serve with the rice and poppadoms.
Nutrition Facts : Calories 574 calories, Fat 17.3 g fat, SaturatedFat 6.3 g saturated fat, Protein 18.1 g protein, Carbohydrate 93.8 g carbohydrate, Sugar 15.7 g sugar, Sodium 1.5 g salt, Fiber 4.1 g fibre
KERALAN FISH CURRY
A beautifully creamy South-Indian curry, packed full of flavour and spice.
Provided by Georgina Hayden
Categories Mains Jamie Magazine Christmas Indian Curry Healthy fish recipes
Time 40m
Yield 6 to 8
Number Of Ingredients 13
Steps:
- Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
- Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
- Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
- Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
- Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
- Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.
Nutrition Facts : Calories 190 calories, Fat 7.3 g fat, SaturatedFat 4 g saturated fat, Protein 26.3 g protein, Carbohydrate 6 g carbohydrate, Sugar 4.3 g sugar, Sodium 0.8 g salt, Fiber 1.6 g fibre
KERALAN CHICKEN CURRY
A creamy South Indian coconut chicken curry recipe that's packed with flavour and served with zingy rice for freshness.
Provided by Maunika Gowardhan
Categories Main course
Yield Serves 4
Number Of Ingredients 32
Steps:
- For the Keralan curry, put the turmeric, yoghurt and a pinch of salt in a bowl and mix well. Add the chicken pieces and leave to marinate for an hour.
- Meanwhile, make the curry paste. Place a frying pan over a low heat and add the oil, followed by the ginger and garlic. Fry for about a minute, then add the remaining paste ingredients and fry for 5-6 minutes, or until lightly coloured. Leave to cool, then transfer to a blender, add 3-5 tablespoons water and blend to a fine paste. Set aside.
- To finish the Keralan chicken curry, place a heavy-based, non-stick pan over a medium heat and add the vegetable oil. When hot, add the chillies and let them sizzle for about 10 seconds. Add the onion and a pinch of salt and fry for 10-12 minutes, or until browned. Stir in the blended tomatoes and cook for 3 minutes. Add the spice paste and fry for 4-5 minutes, stirring well, until the sauce thickens slightly. Increase the heat and add the marinated chicken pieces, stirring well to coat them with spice paste. Fry for 4 minutes, or until lightly coloured. Add 100ml/3½fl oz water and season with salt and pepper. Cover with a lid and simmer for 25 minutes, or until the chicken is cooked through. Add the coconut milk, stir well and simmer for a further 4-7 minutes, or until the sauce is slightly thickened.
- For the raita, in a small bowl, add the mint, coriander, yoghurt, ginger, spring onions and 100ml water to a blender. Blend to a smooth paste, then transfer to a bowl and sprinkle over the crushed cumin seeds, black salt and sea salt. Set aside.
- For the lime and coriander rice, season the cooked rice with salt and pepper. Fork lightly to loosen the grains and set aside.
- Place a large heavy-based saucepan over a medium heat and add the oil. When hot, add the chopped chilli and fry for a few seconds. Add the rice and heat through, stirring well. Add the lime zest and fresh coriander. Mix well and turn off the heat. Stir through the lime juice.
- To serve, garnish the curry with chilli flakes or coriander and serve in bowls with the rice and raita alongside.
KERALA SCALLOP CURRY
Always inspired by what I read and see! I REALLY enjoyed this (in my opinion) restaurant quality recipe! Original recipe came from here: *** always give credit where it is due http://www.bbcgoodfood.com/recipes/1326/kerala-prawn-curry This recipe can and will make (substituting prawns as well) all year!
Provided by mickeydownunder
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor blend the chillies, ginger, and onion with 3 tbsp water - until mix forms a paste.
- Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan.
- Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the scallops are done (about 3 - 4 minutes) is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro.and ENJOY!
- NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.
SHRIMP AND SCALLOP SCAMPI
Make and share this Shrimp and Scallop Scampi recipe from Food.com.
Provided by lucy k.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium heat.
- Add onions, and cook for 2 minutes.
- Add garlic.
- Cook for 1 minute more.
- Add shrimp and scallops, and cook for 2- 3 minutes.
- Add wine, basil, pepper flakes, chicken stock, and sugar.
- Simmer about 4 minutes, until shrimp are pink and scallops opaque.
- Add butter, lemon juice, salt and pepper.
- Serve over pasta or rice.
- Sprinkle with parsley and parmesan.
Nutrition Facts : Calories 558.6, Fat 30.4, SaturatedFat 12.7, Cholesterol 256.9, Sodium 584.5, Carbohydrate 13.8, Fiber 0.9, Sugar 3.9, Protein 46
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- Puttu and Kadala Curry - Traditional Food of Kerala. As cute as its name sounds, puttu is a cylindrical steamed rice cake cooked with coconut shavings.
- Appam with Stew - One of The Most Popular Kerala Food Items. Ask anybody from Kerala what their favourite dish is from back home and they will swear by appam and stew!
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- Malabar Parota. This is a mouth-watering street food originating from the Malabar region of the coast. It has a flaky, crispy and crumbly texture which melts in your mouth and leaves behind a sweet yet savoury taste.
- Kerala Style Fish Molee. For a land surrounded by the sea, fish should be the most special dish. This Kerala Cuisine has that special something. Lightly fried fish made into a stew in an earthen pot has to taste good no matter what!
- Banana Fritters. Pazham Pori or Ethakka Appam is juicy banana fritters that are a favourite tea time snack in Kerala. They are the perfect example of simple goodness.
- Palada Payasam. A traditional dessert, prepared during the festival of Onam or any other occasion is a simple rice pudding or kheer, made in almost all the households across Kerala.
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