Fried scallops with curried cauliflower and coconut sauce

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Glynn Purnell

Ingredients

  • 60g/2¼oz butter
  • 1 tbsp mild curry powder
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • ½ cinnamon stick
  • 3 cloves
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 tsp dried chilli flakes
  • 1 large cauliflower, root and outer leaves removed, cut into small florets
  • 1 litre/1¾ pints vegetable stock
  • 400ml tin coconut milk
  • 1 lime leaf
  • 6 fresh mint leaves, thinly sliced
  • 8 scallops
  • 1 tsp olive oil
  • squeeze lime juice
  • salt
  • micro coriander shoots, to garnish
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