Varqui Crab And Scallops
- 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
- 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.
crab, crab meat, vegetable oil, garlic, ginger, onions, green chili, curry, black, salt, fennel, turmeric, curry powder, coconut, garam masala, salt, lemon, red chili powder, red chili paste, yoghurt, oil, garam masala, gingergarlic, vegetable oil, presentation, red chili flowers, chives, pastry sheets
Taken from www.epicurious.com/recipes/member/views/varqui-crab-and-scallops-50128181 (may not work)