Scallop and Lobster Curry with Tamarind Sauce and Steamed Rice

A luxurious seafood curry featuring a homemade spice paste, tamarind stock, and perfectly seared scallops and lobster with steamed rice.

Dinner Seafood Scallops Curry Luxury Lobster

Estimated Nutrition

Calories

620.1

kcal / serving

2480.4 kcal total

Carbs

51.2g

per serving

204.8 g total

Fat

33.9g

per serving

135.5 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tamarind Pulp

Dairy

Butter

unsalted

Fruits

tbsp

Coconut

fresh, grated

piece

Date

chopped

GrainsCereals

200

Basmati Rice

Liquids

Vegetable Stock

200

Coconut Milk

NutsSeeds

piece

tbsp

tbsp

tsp

tbsp

tbsp

tbsp

to taste

tbsp

Coriander

fresh, chopped

tbsp

Red Amaranth Cress

for garnish

tbsp

Coriander Cress

for garnish

Seafood

piece

Scallop

cleaned, roe removed

piece

Lobster

cooked, meat removed

Vegetables

piece

Onion

small, finely chopped

Ginger

fresh root, grated

Method

Simmer tamarind pulp, vegetable stock, and spices in a large pan for 20-30 minutes.

Cook the spice paste in a hot wok, then add 200ml tamarind stock, dates, and coconut milk for 4-6 minutes.

Blend onions, ginger, curry leaves, coconut, seeds, peppercorns, and water into a smooth paste.

Serve curry garnished with cress and rice topped with chopped coriander.

Fry scallops in butter for 1-2 minutes per side, then add scallops and lobster meat to the sauce for 2 minutes.

Boil rice in water 2cm above the surface for 15 minutes, then steam on low heat until tender.