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Scallops With Spicy Cashew Sauce
Serves 4
- 1 cup (100 g) toasted, salted cashew nuts
- 3 tbsp sunflower or corn oil
- 1 tsp black mustard seeds
- 3 garlic cloves, crushed
- 1 lb (500 g) scallops
- 1 onion, chopped
- 1 green pepper, cored, seeded, and cut into thin strips
- 1 fresh red chili, cored, seeded, and finely chopped
- 1/2 tsp turmeric
- 1 cup (250 ml) fish stock
- salt and black pepper
STEPS :
- Work the cashew nuts in a food processor until smooth.
- Heat the oil in a large skillet, add the mustard seeds, and cook until they just
begin to pop. Add the garlic and scallops and stir-fry for 2 minutes or just until
the scallops turn opaque. Remove with a slotted spoon and reserve.
- Add the onion, green pepper, and chili to the skillet, and cook gently, stirring
occasionally, for 3-5 minutes, until the onion is soft but not browned. Add the
turmeric and cook, stirring, for 1 minute.
- Add the ground cashew nuts and stock to the mixture in the skillet, bring to a boil,
and simmer for 5-10 minutes, until the sauce thickens.
- Stir the scallops into the sauce, add salt and pepper to taste, and heat gently
to warm through. Serve immediately.
* * * Cook's know-how * * *
Black mustard seeds, known for their distinctive pungent flaoor, are often used
in Indian dishes. Yellow mustard seeds are more common, hoioeoer, and may be substituted
if black ones are not aoailable.
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