Name: Scallop Curry
Yield: Serves 10
Ingredients: 1 cucumber, diced 1.5 cm x 1.5 cm, seasoned with sea salt and lemon juice; 4 granny smith apples, diced 1.5 cm x 1.5 cm, seasoned with sea salt; 20 g coriander cress; 50 g cumin powder; 2 poppadoms; ½ cauliflower, florets thinly sliced; ½ pineapple, diced 1.5 cm x 1.5 cm

Preparation info

Serves
10

Difficulty
Medium

Appears in

Too Many Chiefs Only One Indian

By Sat Bains

Published 2012

About

This dish originated about 13 years ago and is one of our most original dishes from back in the day. Originally inspired by a great chef and friend, clive dixon, who did scallop, indian spices and pea purée, it evolved from a dish called scallop textures of cauliflower. It’s got mango chutney, poppadoms, sultanas, with lentil dahl on the base. There’s coriander cress, pakora of cauliflower with yoghurt and spices. The scallop is dusted in indian spices, and then roasted in butter to give it

Ingredients

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Scallop Curry

Ingredients

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