In this scallop recipe, other types of seafood’s can be substituted instead of scallops, like fish, prawns or squid.

Heat 1 and ½ tablespoons of the ghee, and fry the onions and garlic until brown. Add the ginger, chilli, paprika, saffron, tamarind and fry well. Add the vinegar and salt and fry until the oil separates from the spices. Add the water and bring to the boil. Simmer for around 10 minutes with a lid covering the pot. Add the scallops and simmer for 5 to 10 minutes depending on the size of the scallops. Do not over cook the scallops or they will become dry and tasteless. In a small pan, add the rest of the ghee, seeded mustard and fresh coriander. Place the scallops on a plate and poor the coriander sauce over the scallops.

2 tablespoons of ghee (clarified butter)

2 large onion, sliced

¼ teaspoon of saffron threads

6 cloves of garlic, finely chopped

2 teaspoons of tamarind, chopped finely

1 teaspoon of paprika

3 tablespoons of white wine vinegar

1 ½ teaspoon salt

1 fresh chilli

2 cups of water

2 pounds, 3 ounce of scallops

1 ½ teaspoon of seeded mustard

3 tablespoons of freshly chopped coriander

Time to make 30 mins Serves 6