Sunday, 22 February 2009
Ready to toss some Scallops?
Red Curry Scallops with Mango Mint Salsa (serves 6)
150 ml Coconut cream
1 tablespoon Red Curry paste
3 tablespoons fresh Ginger, Grated
1 tablespoon Palm Sugar
6 Scallops on Half Shell
18 Scallops without Shell
Mango Mint Salsa
1 mango, finely diced
1 tablespoon Freshly Chopped Mint leaves
2 red Shallots, finely Chopped.
1 tablespoon Lime Juice
Heat a couple of tablespoons of the thickest coconut cream (from the top of the tin) in a small saucepan as shown below. Add red curry paste and ginger and coconut till fragrant.
Remove from heat and add palm Sugar, stir to dissolve. Place Mixture in a small bowl and add remaining coconut cream. Remove Scallops from shells, wash and dry shells. Combine Scallops and red curry mixture, mix well and stand for 1 hour.
Washed, de-veined and de-shelled Scallops
Washed Shells, that is used to serve the barbequed Scallops
Scallops in red curry marinade
Meanwhile, make the salsa: Combine all ingredients in a bowl. Set aside.
Now, after about 45 mins to an hour, take the marinated scallops and cook them on heated oiled char-griller for about 1 minute each side, till they become opaque. They cook super fast, so be careful not to over-cook it.
Place spoonful of salsa on the shells and top it with Scallops. Whoa! Its ready to give your guests a very pleasant shock!
Top Tips from KG:
1. I think this recipe as is can be used for shrimps too. This is just in case you don’t get Scallops.
2. This is generally served and complete with a grilled fish and bread.
3. If there is no wine, please don’t dine :). No, really, white wine goes fabulously with this!
4. For the Red Curry paste- either buy it ready made in any of the fancy supermarkets or write to me for the red curry paste recipe. :). Email: aparna dot das at gmail dot com
So long then! Bon Appétit!
Friday, 13 February 2009
Thursday, 5 February 2009
Step 1: Roast sweetcorn on cob
Step 2: Set aside
Step 3: Shave the corn kernels as shown in the pic
Step 4: chop onions, coriander, green chilies, lemon wedges.
Step 5: Add salt, Red chilly powder (optional), Chaat Masala and squeeze the lemon into the mixture. Add the rest of the stuff, mix well.
Step 6: Dig in
# Add boiled potatoes and tomatoes to make this a heavier, fuller snack.
# The roasted sweet corn on cob by itself is yummmmmy- spread butter over it and bite in, else, try it the usual way with lemon juice, chilli powder and salt.
#The chaat as mentioned above is excellent as a starter in parties, and sure to set a few tongues wagging about how J they are of your chef-giri.
(I owe this recipe to Corn Club, our most favourite hangout in Pune after college. And I can’t thank Poopsie enough who introduced us to this totally novel (then) place.)