Prawn and scallop curry

Ingredients

• ¼ cup coriander seeds
• 3 tsp cumin seeds
• 2 tsp whole black peppercorns
• Sea salt
• ½ cup dried shredded unsweetened (dessicated) coconut
• ½ cup white wine vinegar
• 1 white onion, chopped
• 3 tsp finely grated peeled fresh ginger
• 5 garlic cloves
• 1 large jalapeño chile, chopped
• 3 tsp grapeseed oil
• 1 medium ripe tomato, diced
• 10 fresh curry leaves
• 15 g (½ oz) fresh turmeric, peeled, finely grated
• 2 tsp chilli powder
• 1½ cups unsweetened coconut milk
• 450 g (1 lb) raw jumbo sea scallops
• 450 g (1 lb) raw peeled deveined jumbo prawns (shrimp)
• ½ cup fresh coriander (cilantro) leaves
• Steamed rice, for serving

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Instructions

1. Heat medium fry pan over medium heat. Add coriander seeds, cumin seeds, and peppercorns and stir constantly for about 3 minutes, or until seeds become toasted and fragrant. Cool completely.
2. Transfer spice mixture to mini food processor. Add coconut, vinegar, onion, ginger, garlic, and chilli and blend to form a paste.
3. Heat oil in heavy, large pot over low heat. Add paste and sauté until fragrant and some of juices evaporate, 5 to 10 minutes. Add tomato, curry leaves, turmeric, chlili powder and a pinch of salt and cook for about 5 minutes, or until tomato pieces are tender and melting into sauce.
4. Stir in coconut milk and simmer for 2 to 3 minutes to allow flavors to blend. Stir in scallops and prawns. Stir in about ½ cup water to thin curry sauce to desired consistency. Return curry to a simmer. Cover and cook for about 3 minutes, or until prawns and scallops are just cooked through.
5. Divide among shallow wide soup plates, top with coriander, and serve immediately with steamed rice.

Note

• Curry sauce (without prawn and scallops) can be made 4 hours ahead, cooled, covered and refrigerated. Bring to a simmer before adding coconut milk and seafood.