Thursday, Sep 29, 2016
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Scallops in Spinach-Tomato Curry Sauce

teaspoon cayenne pepper

teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 18 teaspoons salt

Freshly ground black pepper

1 teaspoon grainy mustard

3 tablespoons vegetable oil

1 teaspoon black or yellow mustard seeds

4 cloves garlic, peeled and finely chopped

-inch piece fresh ginger, peeled and finely chopped

cup canned chopped tomatoes or lightly drained, canned whole tomatoes, finely chopped

4 ounces fresh spinach, cut crosswise into fine strips

1 pounds cleaned whole scallops

cup canned coconut milk, well stirred

Combine cayenne, turmeric, cumin, coriander, salt, black pepper, mustard, and 2 tablespoons water in a small bowl. Mix well. Put the oil in a large nonstick frying pan and set over high heat. When the oil is hot, put in the whole mustard seeds. As soon as they begin to pop (a matter of seconds), put in the garlic and ginger. Stir and fry until the garlic turns light brown. Add the spice paste. Stir and fry 15 seconds. Put in the tomatoes and spinach. Stir and cook a minute. Add 1 cup water and bring to a simmer. Simmer, uncovered over low heat 10 minutes. Put in scallops. Turn the heat to high. Stir and cook until scallops just turn opaque. This will happen fast. Put in the coconut milk and bring to a simmer. Stir and simmer for half a minute. Turn off the heat and serve with rice or noodles.

Yield: 4 servings

Source: Madhur Jaffrey s Quick & Easy Indian Cooking

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