Ingredients

  • 300g scallops
  • 400g prawns
  • 1 bunch asparagus
  • 250g sugar snap peas
Marinade
  • 100g Greek yoghurt
  • 100ml single cream
  • 2 tbs coconut milk powder
  • 50g cheddar cheese grated
  • ½ tsp green cardomon powder
  • ½ tsp pepper
  • ½ tsp fennel powder
  • ¼ tsp mace powder
  • 1 green chilli
  • 1 tbs gram flour
  • 2 tbs lemon juice
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • 2 tbs olive oil
  • 1 lemon juice only
Sauce
  • 2 tbs veg oil
  • 2 cardamon
  • 1 green chilli
  • 2 onions blitzed
  • 100ml coconut milk
  • 50ml single cream
  • 50g Greek yoghurt
  • 20 cashews soaked and blitzed
  • 1 tsp garam masala
  • ½ tsp mace
  • Black pepper
  • 1 lemon

Method

Mix all the ingredients together for the marinade put the fish in and pop in the fridge for 2 hours. Place the onions and cashews in a pan and cook for 5 minutes add all the rest of the ingredients and gently simmer for 10 minutes.

Meanwhile heat a grill to high put the fish on a tray and grill for 8 minutes until charred. Blanch the veg for 2 minutes and drain.To serve spoon the sauce onto a platter top with fish and veg.

Ingredients

  • 300g scallops
  • 400g prawns
  • 1 bunch asparagus
  • 250g sugar snap peas
Marinade
  • 100g Greek yoghurt
  • 100ml single cream
  • 2 tbs coconut milk powder
  • 50g cheddar cheese grated
  • ½ tsp green cardomon powder
  • ½ tsp pepper
  • ½ tsp fennel powder
  • ¼ tsp mace powder
  • 1 green chilli
  • 1 tbs gram flour
  • 2 tbs lemon juice
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • 2 tbs olive oil
  • 1 lemon juice only
Sauce
  • 2 tbs veg oil
  • 2 cardamon
  • 1 green chilli
  • 2 onions blitzed
  • 100ml coconut milk
  • 50ml single cream
  • 50g Greek yoghurt
  • 20 cashews soaked and blitzed
  • 1 tsp garam masala
  • ½ tsp mace
  • Black pepper
  • 1 lemon

Method

Mix all the ingredients together for the marinade put the fish in and pop in the fridge for 2 hours. Place the onions and cashews in a pan and cook for 5 minutes add all the rest of the ingredients and gently simmer for 10 minutes.

Meanwhile heat a grill to high put the fish on a tray and grill for 8 minutes until charred. Blanch the veg for 2 minutes and drain.To serve spoon the sauce onto a platter top with fish and veg.