Ingredients

• 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

Directions

• 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.