Varqui Crab And Scallops - cooking recipe

Ingredients

For the peppered crab:
250 gm / 8oz crab meat
1tbsp / 15 ml vegetable oil
1 tsp / 5 gm garlic (lasan), chopped
1tsp / 5 gm ginger (adrak), chopped
2 tbsp / 30 gm / 1 oz onions, chopped
1 green chili, chopped
8 curry leaves (kadhi patta), shredded
10 black peppercorns (sabut kali mirch), crushed
Salt to taste
1/2 tsp / 2 1/2 gm fennel (saunf) seed, powder
A pinch turmeric (haldi) powder
1 tsp / 5 gm madras curry powder
2 tbsp / 30 ml / 1 fl oz coconut (nariyal) milk powder
A pinch garam masala powder
For the scallops:
4 scallops
Salt to taste
1 lemon (nimbu)
1/2 tsp / 2 1/2 gm red chili powder
1 tbsp / 15 ml red chili paste
2 tbsp / 30 gm / 1 oz yoghurt (dahi), hung
1 tsp / 5 ml mustard (sarson) oil
A pinch garam masala powder
1 tsp / 5 gm ginger-garlic paste
1 tbsp / 15 ml vegetable oil
For the presentation:
4 red chili flowers, fresh
8 chives
15 baked filo pastry sheets

Preparation

1. For the peppered crab, heat the oil; add garlic, ginger, onions, green chili, curry leaves, black pepper powder, fennel powder, turmeric powder, and madras curry powder; saute for a while. Add crab meat and cook.

2. Add coconut milk powder and garam masala powder; mix well.

3. For the scallops, apply salt and lemon juice to the scallops.

4. Marinate the scallops in a mixture of red chili powder, red chili paste, salt, yoghurt, mustard oil, garam masala powder, and ginger-garlic paste.

5. Cook the scallops.

6. Interlayer the filo sheets with crab meat and finish with scallops on the top layer. Serve garnished with red chili flowers and chives.