Kerala Scallop Curry
Dive into the vibrant flavors of South India with this Kerala Scallop Curry, a luscious seafood dish that perfectly balances creamy coconut milk, tangy tamarind, and aromatic spices. Tender scallops are simmered in a fragrant curry base made with fresh curry leaves, mustard seeds, and a blend of turmeric, coriander, and red chili powders, delivering a rich depth of flavor in every bite. The addition of green chilies and ginger provides a gentle heat, while the silky coconut milk creates a harmonious, velvety texture. This quick and easy curry, ready in just 40 minutes, pairs beautifully with steamed rice, soft appam, or flaky parathas, making it an irresistible centerpiece for any meal. Perfect for seafood lovers and those seeking a taste of authentic Kerala cuisine, this dish is sure to delight your taste buds!
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Recipe Information
Ingredients
- 500 grams Scallops (fresh or thawed)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Fenugreek seeds
- 1 medium Onion (finely chopped)
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 2 small Green chilies (slit lengthwise)
- 10 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 large Tomato (chopped)
- 1 teaspoon Tamarind paste
- 200 milliliters Thick coconut milk
- 100 milliliters Water
- to taste Salt
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Clean and pat dry the scallops with a paper towel, then set them aside.
Heat coconut oil in a large, deep pan over medium heat.
Add the mustard seeds and fenugreek seeds. Allow them to splutter for a few seconds.
Stir in the chopped onion and sauté until it turns golden brown.
Add the ginger, garlic, green chilies, and curry leaves, and cook for about 1-2 minutes until fragrant.
Mix in the turmeric powder, red chili powder, and coriander powder. Sauté for another 30 seconds to toast the spices.
Add the chopped tomato and cook until it softens and breaks down into a paste, about 3-4 minutes.
Dilute the tamarind paste in 100 milliliters of water, then pour it into the pan. Stir well.
Slowly add the coconut milk, ensuring the heat is on low-medium to prevent curdling. Simmer the sauce for 5-6 minutes, allowing the flavors to meld.
Season the curry with salt to taste.
Add the scallops to the curry and cook for 3-4 minutes, or until they are opaque and cooked through. Be careful not to overcook the scallops, as they can become rubbery.
Turn off the heat and garnish the curry with fresh cilantro.
Serve the Kerala Scallop Curry hot with steamed rice, appam, or parathas for a delicious meal.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
