Cyrus Todiwala MBE Owner/Chef Cafe Spice Namaste 16 Prescot Street, London E1       Seafood Ullathiyadh Seafood with freshly grated coconut and vegetables Ingredients 8 pieces king scallops, slit into two horizontally 8 tiger prawns, slit over top, head trimmed and cleaned 8 large green lip mussels or 12 smaller variety 4-5 baby squid, cut into rings. Tentacles to be used as well, left intact 200g monk fish, tail fillets cut along the grain. If not available use another firm fish which does not easily disintegrate, or add more shellfish. 1x2 inch piece ginger, scraped and finely shredded 5-6 cloves garlic, peeled and finely chopped 1-2 large green chillies, seeded and shredded 2 medium tomatoes, pulped and shredded with skin 4-5 slender spring onions, shredded with green parts 1½ tbsp fresh chopped coriander leaves ½ tsp turmeric powder ½ tsp chilli powder 1 tsp mustard seeds 8-10 fresh curry leaves 8-10 mange-tout, cut into half lengthways 1 medium carrot, cut into one inch batons or 8-10 baby carrots halved lengthways, blanched 6-8 French beans or baby corn, slit lengthways for corn or cut in half for beans. If you like more colour and flavour, use both. 3 tbsp grated coconut. Preferably fresh. If using desiccated, choose fine thread type and soak 2 tbsp in half a cup of water half an hour before cooking commences. 1 tsp lemon juice salt to taste 2 tbsp sunflower oil Method Place all the seafood in a bowl and marinate with the turmeric powder, chilli powder, salt and lemon juice and set aside for up to two hours at the most. Otherwise you may lose too much moisture. Once again, you must remember that you are cooking delicate seafood and the cooking needs to be very fast, therefore the pan has to get really hot and be able to sustain the heat. If the seafood is too much for the size of the pan, cook twice - it only takes between four and five minutes at the most. Or cook the seafood separately and blend both. This is provided that your mise en place or pre-preparation is very good. Place all the ingredients within easy reach so you do not have to leave the cooking area. Take a wok, preferably, and make it really hot. Keeping the heat on high, add the oil and, as it begins to smoke, add the mustard seeds. When the crackling ends add the curry leaves. Add the cumin and, almost immediately, add the ginger and garlic. Stir for a minute or two or just until the garlic gets a golden colour. Do not allow the garlic to brown. At this tage, turn the heat adown a little bit and add the coconut. Sauté for a minute or two until the aroma gets a bit nutty. Do not allow to brown, but just take on a golden colour. Now turn the heat to maximum. Wait for a few minutes for the pan to get hot again, but keep stirring. Toss in the vegetables and sauté for a minute or so. Add the seafood and, keeping the heat on high, justs give it a swirl or two and allow it to sizzle. Do not agitate the pan too much or the seafood will release all its juices, but toss from time to time to allow all the seafood to touch the bottom of the pan. Now add some shredded peppers (optional), the spring onions and green chilli and continue to sauté for a minute or two. Your seafood should be almost done by now. Add the fresh coriander and check the seaoning. Remove and serve with lemon rice or any other rice of your choice.