Kerala Scallop Curry - cooking recipe

Ingredients

2 red chilies
1 small onion
2 1/2 cm fresh ginger
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric
1/2 teaspoon cracked black pepper
300 g scallops
270 ml coconut milk
lime
cilantro

Preparation

In a food processor blend the chillies, ginger, and onion with 3 tbsp water - until mix forms a paste.
Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan.
Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the scallops are done (about 3 - 4 minutes) is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro.and ENJOY!
NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.