Scallop Curry

Preparation info
  • Serves


    • Difficulty


Appears in

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