Goan style scallops and peas
September 11, 2013

Baby scallops cooked in a coconut based curry with peas

Cuisine Goan
Course Main Course
Serves 10
Method Slow-cook
Difficulty Easy
Cook Time 45  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 10
  • Method Slow-cook
  • Difficulty Easy
  • Cook Time 45  minutes
Ingredients
green peas
1   cup
large onion (sliced)
1  
fresh/ powdered coconut
1.5   cup
corriander seeds
2   tablespoon
jeera/ cumin seeds
1   tablespoon
baby scallops
750   grams
garlic cloves
5  
stick of cinnamon
1/2  
pepper corns
10  
dry red chilies
7  
turmeric
1   teaspoon
oil
3   tablespoon
salt
1   tablespoon
garam masala powder
1   tablespoon
kokum
6  
 
Instructions

1. Add the thinly sliced onion and turmeric. Sauté till soft.

2. Add coconut and garam masala powder and sauté till slightly brown.

3. Once the mixture is done cool and then transfer to a mixer. Add water and make a paste till coconut is finely ground.

4. In the same pan on a slow flame add the scallops. Add the paste to the scallops as well.

5. Add salt and green peas and stir the gravy.

6. Add kokum cover and let it simmer on a slow flame. It is important that the scallops are cooked on a very slow flame to avoid them from becoming rubbery.

7. Cook till the mixture comes to a boil.

8. Serve hot with rice or poee (Goan bread).