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Ingredients :
2 tbsp Coconut oil
20 grams Ginger juliennes
1 Onion (sliced)
2 Green chillies slit
1 sprig Curry leaves
400ml Coconut milk
Salt to taste
1 Tomato (quarters)
Few sprigs Fresh coriander chopped
120 grams Kingfish
120 grams Baby squid
120 grams Baby scallops
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Method :
Pre-Preparation :
Cut the kingfish into small dices (about same size as
the scallops)
Wash the baby scallops and leave aside.
Cut the baby squid into rings and wash.
Dilute half the volume of the coconut milk with equal
quantity of cold water and leave aside.
Flash-fry a sprig of curry leaves to be used as garnish.
Method :
In a shallow pan, heat coconut oil, add the ginger
juliennes and sliced onions and slit green chillies.
Saute over low heat until the onions are translucent.
Add turmeric powder, diluted coconut milk and salt and
bring to boil.
Add the dices of kingfish and baby scallops and simmer
for about 4 minutes.
Now add the rings of baby squid and the quarters of
tomato and allow to simmer for a further 2 minutes.
Finally add the thick coconut milk, bring to boil,
check seasoning and serve garnished with fried curry leaves and
chopped coriander. |