Scallop and lobster curry with tamarind sauce and steamed rice Archive

Ingredients

• 3 small onions, finely chopped
• 20g/¾oz grated fresh root ginger
• 12 curry leaves
• 3 tbsp grated fresh coconut
• 5 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp black peppercorns
• 8 tbsp tamarind pulp
• 1 litre/1¾ pints vegetable stock
• 3 dates, chopped
• 200ml/7fl oz coconut milk
• 1 tbsp garam masala
• 1 tbsp chilli powder
• 1 tbsp curry powder
• 75g/2½oz unsalted butter
• 8 scallops, removed from their shells and cleaned, roe removed and discarded
• 1 lobster, cooked and meat removed
• 200g/7oz basmati rice
• salt, to taste
• 2 tbsp chopped fresh coriander
• 2 tbsp red amaranth cress
• 2 tbsp coriander cress