Total Time
Prep 15 mins
Cook 20 mins

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!

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.
Most Helpful

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.

mersaydees January 01, 2013