Keralan scallop molee

• (shelled weight) queen scallops↗600g g

  cleaned

• coconut or groundnut oil1 tbsp
• black mustard seeds½ tsp
• cumin seeds↗¼ tsp
• onion↗1

  very finely chopped

• green chillies↗2

  halved, deseeded and finely sliced

• garlic cloves↗4

  very finely chopped

• ginger↗2.5 cm cube of

  peeled and grated

• curry leaves↗20

  (or 40 dried)

• ground turmeric↗½ tsp
• can coconut milk↗400ml ml
• cherry tomatoes↗12

  halved

• squeeze of lime juice

  or lemon juice (to taste)

• chopped fresh coriander1½ tbsp

  to serve

• plain boiled rice

  to serve

Step-by-step instructions

1. 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. 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. 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.