Scallop curry with apple slaw
“The perfect summer curry. I think the scallops make a refreshing change.”
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 8 frozen Ready to Cook scallops
- 3 Tbsp sunflower oil
- 1/2 cup medium red onions, thinly sliced
- 4 cloves garlic, peeled and crushed
- 3 cm knob minced ginger
- 2 sprigs curry leaves
- 3 tbls korma paste
- 1 x 400 g tin organic Italian chopped tomatoes
- 1 cup plain low fat yoghurt
- salt to taste
- 2 Granny Smith apples, sliced into matchsticks
- 1 tsp fresh chilli, chopped
- A handful coriander, chopped
- 1/2 cup double cream Ayrshire yoghurt
- 1 cup fresh coconut, shaved
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Cooking Instructions
- Pat the scallops dry using a clean dishcloth, then toss in 1 T oil. Heat a nonstick pan over a high heat, then cook the scallops for 1 minute on each side.
- Remove from the pan and set aside.
- Heat the remaining oil in the pan over a medium heat, then add the onion, garlic and ginger.
- Cook for 2 minutes, then add the curry leaves, paste and tomatoes.
- Simmer for 15 minutes.
- Return the scallops to the pan, then add the yoghurt.
- Heat through and season with salt.
- Serve with the apple-and-coconut slaw and garnish with coriander.
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