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Val and Courtney - Trio of Indian Tapas

Prep time: 1 hour    Cook time: 30 mins    Serves: 4

Ingredients

4 scallops

Mini pappadums, to serveTamarind Sauce

2 tsp ghee

2cm-piece ginger, finely grated

2 garlic cloves, crushed

125ml tamarind puree

2 tbs brown sugarOnion Bhaji

200g besan flour

1 pinch baking powder

1/2 tsp ground cumin

1/2 tsp chilli powder

1/4 tsp ground turmeric

1 pinch salt

3 onions, thinly sliced

Vegetable oil, to deep-frySaffron Sauce

1 pinch saffron threads

250ml coconut milk

1 tbs ghee

1 shallot, finely chopped

1 garlic clove, crushed

1/2 tsp ground cardamom

1/2 tsp garam masala

1/4 tsp lemon zestChilli Prawns

2 tbs ghee

1 onion, finely chopped

6 curry leaves

1/2 tsp mustard seeds

2 garlic, crushed

1 tsp finely chopped red chilli

1/2 tsp chilli powder

1/2 tsp garam masala

2 tomatoes, finely diced

1 pinch salt

1 pinch sugar

8 green prawns, cleaned, deveined, tails intact

Method

  1. To make tamarind sauce, melt ghee in a small saucepan over low heat. Add ginger and garlic and cook, stirring, for 4 minutes or until softened. Stir in remaining ingredients and 125ml (½ cup) water. Reduce heat to low and stir until sugar dissolves. Simmer for 5 minutes to slightly thicken. Set aside.
  2. To make bhajis, sift combined flour, baking powder and spices into a bowl. Stir in 200ml water until a smooth batter forms. Stir in onions.
  3. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Gently drop tablespoons of mixture into the oil and fry for 4-5 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season.
  4. To make saffron sauce, stir saffron and coconut milk in a saucepan over low heat until hot. Remove and set aside to infuse.
  5. Melt ghee in a small saucepan over medium heat. Add shallot and garlic and cook, stirring, for 4 minutes or until softened but not coloured. Stir in spices and lemon zest. Stir in saffron mixture and simmer for 3 minutes. Strain and season.
  6. To make chilli prawns, melt ghee in a frying pan over medium heat. Add onion and cook, stirring, for 4 minutes or until softened.
  7. Stir in curry leaves and mustard seeds. Stir in garlic and fresh chilli. Stir in chilli powder, garam masala and tomato. Cook, stirring, for 10 minutes. Add prawns and stir for 3-5 minutes or until just cooked through. Season.
  8. Preheat a lightly oiled frying pan until hot. Season scallops all over. Add to pan and cook for 1 minute or until caramelised. Turn and cook for a further 15 seconds.
  9. Divide bhajis, scallops and prawns among serving plates and add tamarind sauce (for bhajis) and saffron sauce (for scallops). Place pappadums on plates and top with prawns to serve.
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