Kerala Scallop Curry

• 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

1. In a food processor blend the chillies, ginger, and onion with 3 tbsp water - until mix forms a paste.
2. 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.
3. 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!
4. NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.

red chilies, onion, ginger, vegetable oil, black mustard seeds, fenugreek seeds, turmeric, cracked black pepper, scallops, coconut milk, lime, cilantro

Taken from www.food.com/recipe/kerala-scallop-curry-485932 (may not work)