- 3 small onions, finely chopped
- 20g/¾oz grated fresh root ginger
- 12 curry leaves
- 3 tbsp grated fresh coconut
- 5 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp black peppercorns
- 8 tbsp tamarind pulp
- 1 litre/1¾ pints vegetable stock
- 3 dates, chopped
- 200ml/7fl oz coconut milk
- 1 tbsp garam masala
- 1 tbsp chilli powder
- 1 tbsp curry powder
- 75g/2½oz unsalted butter
- 8 scallops, removed from their shells and cleaned, roe removed and discarded
- 1 lobster, cooked and meat removed
- 200g/7oz basmati rice
- salt, to taste
- 2 tbsp chopped fresh coriander
- 2 tbsp red amaranth cress
- 2 tbsp coriander cress
- For the curry, first make the spice paste. In a blender, combine the seeds, onion, ginger, curry leaves, coconut, cumin seeds, peppercorns and a little water. Blend, adding more water if needed, until a smooth paste is formed.
- To make the tamarind stock, place the pulp, stock and spices in a large pan and simmer for 20-30 minutes.
- Heat a wok and add the spice paste. Once hot, add 200ml/7fl oz tamarind stock, the dates and coconut milk and cook for 4-6 minutes.
- Heat the butter In a frying pan. Add the scallops and lobster, and cook the scallops on each side for 1-2 minutes. Stir the cooked seafood into the curry sauce and cook for a further 1-2 minutes.
- For the rice, put the rice in a saucepan and season with salt. Pour cold water over the top until it comes 2cm/1in over the rice and cook for about 15 minutes, checking it doesn’t boil dry, until the water has been absorbed. Cover with a lid and turn the heat down low. After 5 minutes turn the heat off and allow the rice to steam until cooked to your liking.
- Serve the curry in shallow bowls garnished with the cress. Place the steamed rice in separate bowls and top with the chopped coriander.