1. In a food processor blend the chillies, ginger, and onion with 3 tbsp water – until mix forms a paste. 2. Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan. 3. Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the scallops are done (about 3 - 4 minutes) is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro.and ENJOY! 4. NOTE: I used 100 grams as a serving but you can easily increase that for a main dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
