Goan Scallop Curry

1. 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.
2. 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.
3. Add the coconut milk and the tomatoes. Cook for 12-15 mins or until the mixture is slightly thicker and reduced.
4. Add the scallops (and prawns or fish, if using) and cook gently for 5 mins or until cooked through.
5. Add lime or lemon juice to taste and season well. Scatter with coriander and serve with rice.

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.