Curry is one of the nation’s favourite dishes thanks to the British Army, who brought ingredients back to Britain between 18th and 19th centuries from the Indian sub continent. The Lord Mayor's Diamond Jubilee Big Curry Lunch, will be on Thursday 26th April 2012 at London's Guildhall. It's part of a day of events where people can host a one off curry themed event to raise funds for ABF The Soldiers Charity. Great British Chefs' blogger Rosana McPhee decided to make Shaun Rankin's curried scallops with coconut & coriander dahl for the occasion.
Blog post & Photography by Rosana McPhee
To celebrate the Big Curry Lunch I cooked a special main by Shaun Rankin featured on Great British Chefs site. Many curry recipes have been reinterpreted and developed for the Anglo palate. This dish has delicious, delicate flavours and textures to make a wonderful celebration lunch.
12 scallops, cleaned and coral removed
4 tsp of curry powder
2 tsp of salt
2 tbsp of olive oil
150g of red lentils, soaked overnight and drained
240ml of chicken stock
2 tsp of ground turmeric
50g of unsalted butter
1 onion, peeled and diced
2 tsp of cumin seeds
100ml of coconut milk
50g of baby spinach
1 bunch of coriander, chopped
1 apple, peeled and cored
1 tomato, skin removed and diced
. In a large saucepan, heat the chicken stock over a medium heat. Add the turmeric, season with salt and add the lentils
. Bring to the boil then simmer for 15 to 20 minutes or until the lentils are tender. Strain the lentils and discard the cooking juices
. Melt the butter in a pan and sauté the onion with the cumin seeds until browned. Add the lentils, coconut milk, baby spinach and three quarters of the coriander and cook on a medium heat until heated through. Keep warm
. To cook the scallops, mix the curry powder and salt in a bowl. Dip the scallops one by one into the curry salt (one side only)
Curried Scallops with coconut & coriander dahl and apple salad by Shaun Rankin
Cooking scallops tip:
The best way to tell if a scallop is cooked is to poke it. There should be a bit of bounce and resistance to it. If the scallop is mushy, it isn't fully cooked
. Knock off the excess powder by holding the scallop in one hand while tapping your wrist with the other. Place the scallops on a plate with the curry-salt-side facing up
. Add the olive oil to a hot frying pan. Place the scallops in the pan, curry-salt-side down. Cook for 1 minute each side, until golden brown
. Cut the apples into 5mm batons. Spoon the warm dahl onto four plates and arrange the scallops on top. Place the apple on top of the scallops and garnish with the remaining chopped coriander and the diced tomato.
For other delicious curry recipes for your own Big Curry Lunch visit Great British Chefs site for recipes by two of the UK's finest Indian chefs Alfred Prasad and Vineet Bhatia.
Blog post for Great British Chefs by Rosana McPhee from Hot & Chilli
Have you ever made dahl? What are your secrets for success? What do you like to serve it with? Share your tips over on Great British Chefs Facebook Page.
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