Scallop tikka masala

Name: Scallop tikka masala
Total time: 1 h
Ingredients: 250g of butter; 2 shallots, finely diced; 6 garlic cloves, finely diced; 50g of fresh ginger, finely grated; 20 curry leaves; 1 green chilli, deseeded and finely chopped; 1 tbsp of tomato purée; 4 black cardamom pods; 1 star anise; 1 clove; 10 black peppercorns; 1 cinnamon stick; 1 tsp garam masala; 400ml of shellfish bisque; 400ml of double cream; 100g of ground almonds; 100g of cashew nuts, roasted; 100g of honey; 4 tbsp of scallop dashi (available online from Sushi Sushi); 1 pinch of salt, to taste; 8 large hand dived scallops, shucked, skirt removed and roe separated but reserved; 100g of butter; 2 tbsp of dry-aged beef fat, preferably Wagyu, or rapeseed oil; 1 handful of coriander stalks, finely sliced; 1 handful of wild rice; vegetable oil, for deep-frying; salt

by Dan Kenny

Item 1 of 1

Starter
easy
8
60 minutes

★ ★ ★ ★ ★

5.00

This seafood twist on the nation's favourite dish is an absolute must-try! This recipe is served as a starter portion, but the sauce is so good, you could make a larger batch and use it to make an incredible fish curry main course too. Check out our wider Indian recipe collection for some inspiration for your rice, breads and side dishes to have with it.

First published in 2022

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