A serving bowl of Keralan scallop molee with rice

Keralan scallop molee

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Prep: 20 mins Cook: 35 mins

More effort

Serves 4

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

Nutrition and extra info

  • Gluten-free

Nutrition:

  • kcal322
  • fat21g
  • saturates17g
  • carbs14g
  • sugars6g
  • fibre2g
  • protein21g
  • salt1.5g
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Ingredients

  • 600g (shelled weight) queen scallops, cleaned
    Scallops

    Scallop

    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • 1 tbsp coconut or groundnut oil
  • ½ black mustard seeds
  • ¼ cumin seeds
  • 1 onion, very finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 green chillies, halved, deseeded and finely sliced
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 4 garlic cloves, very finely chopped
  • 2½ cm cube of ginger, peeled and grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 20 curry leaves (or 40 dried)
  • ½ tsp ground turmeric
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 12 cherry tomatoes, halved
  • squeeze of lime juice or lemon juice (to taste)
  • 1½ tbsp chopped fresh coriander, to serve
  • plain boiled rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. 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.

  2. 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.)

  3. 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.

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