Kerala Scallop Curry

READY IN: 35mins
Recipe by mickeydownunder

Always inspired by what I read and see! I REALLY enjoyed this (in my opinion) restaurant quality recipe! Original recipe came from here: *** always give credit where it is due This recipe can and will make (substituting prawns as well) all year!

Top Review by mersaydees

This is simple to put together and very flavorful. I used a full can of coconut milk and upped the other sauce ingredients because I prefer extra sauce. I served this over cooked rice. I also can't seem to find black mustard seeds, so I substituted the plain yellow ones; was tempted to toast them just in case that's what makes them black! Thanks, MickeyDownUnder, for a gourmet taste from afar! Made for Aussie Kiwi Recipe Swap #71.

Ingredients Nutrition


  1. In a food processor blend the chillies, ginger, and onion with 3 tbsp water – until mix forms a paste.
  2. Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan.
  3. Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the scallops are done (about 3 - 4 minutes) is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro.and ENJOY!
  4. NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.

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