Skate Cheeks With Coconut and Ginger
A very easy and stunning recipe to make that will impress your friends. It is so quick to cook. Don't be fooled, the recipe has multiple layers of flavour with the coconut milk, ginger, curry leaves and all the spices.
Ingredients
For the scallops
- 1 tbsp vegetable oil
- 500 g fresh king scallops/ skate cheeks
- 1 tsp sea salt
- 1 tsp coriander seeds roasted and crushed
- ½ tsp cumin seeds roasted and crushed
- ½ tsp red chilli flakes
For the sauce
- 2 tbsp coconut oil or vegetable oil
- 10 curry leaves I buy these fresh and freeze them until ready to use
- 1 onion sliced
- 2.5 cm freshly grated ginger
- 4 green chillies slit open lengthways
- ½ tsp ground turmeric
- 500 ml coconut milk
- 1 tsp salt
Instructions
- Make the sauce first before the scallops. Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies.
- Cook, and stir until the onion is soft. Add the turmeric, followed by the coconut milk and salt. Bring to a simmer.
- Continue to cook for 3-5 minutes until the sauce begins to turn glossy and thickens enough to coat the back of the spoon
- To cook the scallops, heat the oil until hot in a large frying pan and add the scallops.
- Sear for about 1 minute per side until golden.
- Sprinkle salt on each of the scallops and remove from the pan
- Mix together the coriander, cumin and chilli flakes and spread on top of the scallops to give an even crust.
- Place under a hot grill for 30 seconds
- Serve with the warm sauce on top of some wilted spinach. I had this with some plain Basmati rice.
Notes
Instead of frying the scallops separately and then putting them under a grill, being a home cook who likes shortcuts, I coated the skate cheeks with the spice mix and pan fried them really quickly.