Ingredients
Shellfish
- 12 Whelks (shelled)
- 50 gm Shrimps
- 8 Head on Prawns
- 1 fillet Seabass, cut into 4 pieces
- 1 fillet Red Snapper, cut into 4 pieces
- 4 large Scallops
- 5 tbsp coconut oil
- 2 tbsp butter
- ½ lemon
- 2 cloves garlic, skin on, smashed
- 10 curry leaves
- 2 cloves garlic
Sauce
- 4 tbsp Coconut oil
- 1 tsp Black Mustard seeds
- 10-15 Curry Leaves
- 2 Garlic cloves, chopped
- 1 knob of ginger, chopped
- 1 banana shallot, chopped
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp coriander powder
- 2 tbsp tomato puree
- 1 tbsp tamarind extract (puree) ( Fresh not bottled)
- 400 ml coconut milk
- Salt to taste
Garnish
- Amaranth
- Fennel cress
- Sorrel red vein
- Corn flowers
Method
Seafood
In a large pan heat coconut oil. Add prawns, cook on one side for 2 minutes and turn to other side. Add sea bass and red snapper, skin side down and scallops – cook for 2-3 minutes until the fish skin is crisp and scallop is caramelised on one side. Turn over all the fish, scallop and prawns. Add Whelks, butter, curry leaves, garlic and allow butter to foam, add lemon juice and then baste the seafood with oil – butter – lemon mixture. Remove on a kitchen towel lined tray to serve. Serve immediately.
Sauce
Heat oil in a pan, saute mustard seeds, shallots, curry leaves for 2 minutes and then add garlic and ginger. Saute for one minute without colouring. Add turmeric, red chilli and coriander powder, saute for 30 seconds and then add tomato puree – cook for a minute and then add tamarind puree. Stir for 30 seconds and then add coconut milk. Bring to boil and simmer, add salt. Simmer for 2-3 minutes and then hold warm until required.
Garnish
To serve, add the shrimps to the sauce and bring to simmer. On large plates, arrange the seafood and drizzle the shrimp sauce around and over the seafood. Garnish with amaranth, sorrel leaves and corn flower petals. Serve.
Ingredients
Shellfish
- 12 Whelks (shelled)
- 50 gm Shrimps
- 8 Head on Prawns
- 1 fillet Seabass, cut into 4 pieces
- 1 fillet Red Snapper, cut into 4 pieces
- 4 large Scallops
- 5 tbsp coconut oil
- 2 tbsp butter
- ½ lemon
- 2 cloves garlic, skin on, smashed
- 10 curry leaves
- 2 cloves garlic
Sauce
- 4 tbsp Coconut oil
- 1 tsp Black Mustard seeds
- 10-15 Curry Leaves
- 2 Garlic cloves, chopped
- 1 knob of ginger, chopped
- 1 banana shallot, chopped
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp coriander powder
- 2 tbsp tomato puree
- 1 tbsp tamarind extract (puree) ( Fresh not bottled)
- 400 ml coconut milk
- Salt to taste
Garnish
- Amaranth
- Fennel cress
- Sorrel red vein
- Corn flowers
Method
Seafood
In a large pan heat coconut oil. Add prawns, cook on one side for 2 minutes and turn to other side. Add sea bass and red snapper, skin side down and scallops – cook for 2-3 minutes until the fish skin is crisp and scallop is caramelised on one side. Turn over all the fish, scallop and prawns. Add Whelks, butter, curry leaves, garlic and allow butter to foam, add lemon juice and then baste the seafood with oil – butter – lemon mixture. Remove on a kitchen towel lined tray to serve. Serve immediately.
Sauce
Heat oil in a pan, saute mustard seeds, shallots, curry leaves for 2 minutes and then add garlic and ginger. Saute for one minute without colouring. Add turmeric, red chilli and coriander powder, saute for 30 seconds and then add tomato puree – cook for a minute and then add tamarind puree. Stir for 30 seconds and then add coconut milk. Bring to boil and simmer, add salt. Simmer for 2-3 minutes and then hold warm until required.
Garnish
To serve, add the shrimps to the sauce and bring to simmer. On large plates, arrange the seafood and drizzle the shrimp sauce around and over the seafood. Garnish with amaranth, sorrel leaves and corn flower petals. Serve.
