Used with permission from the Bal's Quick and Healthy Indian Cookbook
Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.
Tamarind Scallops. Serves 4
2 Tbsp (30 mL) grapeseed oil
12 large scallops
1 Tbsp (15 mL) finely chopped ginger
1 Tbsp (15 mL) finely chopped garlic
1 Tbsp (15 mL) cumin seeds
1 Tbsp (15 mL) garam masala (page 7)
1 tsp (5 mL) mustard seeds
1 cup (250 mL) unsweetened dried coconut flakes
1 cup (250 mL) coconut milk
2 Tbsp (30 mL) tamarind pulp (page 8)
- Heat the oil in a skillet over medium-high heat.
- When the oil is hot, add the scallops and cook them for 1 minute on each side, or until the scallops begin to turn brown.
- Add the ginger, garlic, cumin seeds, garam masala, and mustard seeds and cook for 20 seconds.
- Turn the heat down to medium.
- Add the coconut flakes, coconut milk, and tamarind to the skillet, and cook until the scallops are opaque, about 3 to 5 minutes.
- Serve with rice and Baked Baby Eggplant Filled with Paneer (page 10).
Scallops are quick to prepare. The sauce is tangy (the tamarind) and creamy (the coconut), and the spices give these scallops a touch of the exotic. Tamarind is a good source of antioxidants, vitamin C, and minerals such as calcium and iron.
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