½ teaspoon black or yellow mustard seeds
¼ teaspoon cardamom seeds (eradicated from inexperienced or white cardamom pods)
4 garlic cloves, finely chopped
2 dried crimson chile peppers, these types of as arbol, stems discarded, coarsely chopped, together with seeds
1 pound substantial sea scallops
2 tablespoons canola, corn or peanut oil
¾ cup unsweetened coconut milk
1 tablespoon chopped cilantro leaves and tender stems
1. Position the fennel, mustard seeds and cardamom seeds in a spice grinder, or use a mortar and pestle to grind to the regularity of finely floor black pepper. Transfer this spice blend to a huge bowl.
2. Increase the garlic, chile peppers, salt and scallops to the bowl and stir to mix, generating guaranteed to coat the scallops very well. Deal with and refrigerate scallops right up until ready to cook dinner due to the fact the mixture is not acidic, you can marinate overnight if sought after.
3. Warmth the oil in a significant skillet in excess of high warmth. When the oil seems to shimmer, insert the coated scallops in a single layer (you might have to do this in batches if skillet is not massive ample). Prepare dinner with out going until very well-seared, about 2 minutes. Change and cook 1 moment a lot more. Take away to a serving platter and repeat (about medium heat) with added scallops if needed.
4. Add coconut milk to skillet — it need to bubble promptly — and cook, scraping up the brown bits on the base of the pan, right up until thickened, about 30 seconds to 1 minute. Pour sauce about scallops pressure it by a sieve, if preferred, for a additional pleasing overall look. Serve heat, sprinkled with cilantro.
Per serving: 238 calories 17g fats 9g saturated fat 27mg cholesterol 15g protein 8g carbohydrate 1g sugar 1g fiber 1,034mg sodium 31mg calcium
Tailored from a recipe in “Indian Cooking Unfolded” by Raghavan Iyer