Jal Tarang - scallops with pickled celariac and pine nut podi

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This stunning curried scallops recipe from Atul Kochhar is served with a caramelised ginger and apple purée, pickled celeriac and pine nut podi for a medley of sweet, sour and spicy flavour.

First published in 2017

Ingredients

Metric

Imperial

Curried scallops

Caramelised apple and ginger purée

  • 10 Cox's apples, peeled and cored
  • 200g of ginger, chopped
  • 150ml of cider vinegar
  • caster sugar, to taste

Pickled celariac

Pine nut podi

Equipment

  • Food processor or blender
  • Squeezy bottle
  • Spice grinder

Method

1
Preheat the oven to 180°C/gas mark 4
2
Start by making the apple purée. Chop the apples into 8 pieces and roast for approximately 1 1/2 hours, stirring every 20 minutes until very dark brown (almost black)
3
Allow to cool slightly, then blend in a powerful blender with the ginger and vinegar until very smooth. Add warm water to achieve the desired consistency and add sugar to taste. Pass through a sieve if needed, then transfer to a squeezy bottle
  • 200g of ginger, chopped
  • 150ml of cider vinegar
  • caster sugar, to taste
4
To make the curry powder, toast the whole spices in a dry pan over a medium heat until aromatic. Blitz up in a spice grinder to a fine powder
5
Add the remaining ground spices and pass through a sieve. Store in an airtight container in a dark cupboard for up to 3 weeks
6
Next, pickle the celeriac. Heat the vegetable oil in a pan add the cumin seeds. Cook until they crackle then add the green chillies and cook for 1 minute
7
Add the remaining ingredients and cook over a high heat for 5 minutes until the celeriac has softened but still has a little crunch. Remove from the pan and allow to cool
8
Preheat the oven to 140°C/gas mark 1
9
To make the pine nut podi, mix all the ingredients together and toast for 10 minutes until the pine nuts are golden brown. Allow to cool then pulse in a food processor until lightly broken up
10
Once all your components are ready, place a non stick pan on a high heat until smoking hot. Add the vegetable oil and cook the scallops for 2–3 minutes until a nice brown colour
11
Turn the scallops over, add 2 tbsp of tthe curry powder and finish with a knob of butter and a squeeze of lemon juice. Place 3 on a plate or slate and add a mound of the pickled celeriac next to it. Add a squeeze of the apple purée, a spoonful of podi and finish with the cress. Serve immediately

Combining the flavours of north, east and south India with the finest British produce, Atul Kochhar was the first ever Indian chef to receive a Michelin star in 2001.

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