Goan Scallop Curry

An opulent curry with scallops and our Goan Curry Paste that will transport your tastebuds to the sunny shores of Goa! You can also use prawns and chunks of meaty white fish. Try this recipe with Shemin’s Indian, Massaman or Seafood Curry Paste to explore different flavours.

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Gluten free

Shemin's Goan Indian Curry Paste

Shemin's Goan Indian Curry Paste is made to our family recipe with fresh, natural ingredients. Bursting with the distinctive spices of Goa, it adds warmth and depth to chicken, fish, vegetable or lentil curries. Simple to use, it’s the easiest way to make authentic, home-cooked Goan dishes.

(21)

Medium

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£4.75

Ingredients

800g scallops, cleaned
1 tbsp olive oil
1 onion, very finely chopped
2 green chillies, halved, deseeded and finely sliced (optional)
20 curry leaves (or 40 dried)
100g Shemin’s Goan Curry Paste
400ml can coconut milk
12 cherry tomatoes, halved
squeeze of lime juice or lemon juice (to taste)
1½ tbsp chopped fresh coriander, to serve
plain boiled rice, to serve

How to make Goan Scallop Curry

Look at the scallops and if there is a little white bit at the side you can remove it, as this becomes tough when cooked. If you have small scallops, you probably won’t need to halve them, but if you have large ones, you can slice them in half horizontally.
Heat the oil and add the onion, chillies and curry leaves. Cook for 12 mins or until the onion is golden. Turn the heat down then add Shemin’s Goan Curry Paste and a splash of water. Simmer for 1-2 min, continuously stirring.
Add the coconut milk and the tomatoes. Cook for 12-15 mins or until the mixture is slightly thicker and reduced.
Add the scallops (and prawns or fish, if using) and cook gently for 5 mins or until cooked through.
Add lime or lemon juice to taste and season well. Scatter with coriander and serve with rice.

Tips

Tips

You can complete steps 1-3 the day before and leave overnight in the fridge. Leaving the base in the fridge overnight will bring out a lot of flavour.
Instead of just scallops you can use a mixutre of them, prawns and fish.

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you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

Goan Scallop Curry

Serves