Shellfish with Korma Sauce - James Martin Chef

Ingredients

• 300g scallops
• 400g prawns
• 1 bunch asparagus
• 250g sugar snap peas
• 100g Greek yoghurt
• 100ml single cream
• 2 tbs coconut milk powder
• 50g cheddar cheese grated
• ½ tsp green cardomon powder
• ½ tsp pepper
• ½ tsp fennel powder
• ¼ tsp mace powder
• 1 green chilli
• 1 tbs gram flour
• 2 tbs lemon juice
• 1 tbs ginger paste
• 1 tbs garlic paste
• 2 tbs olive oil
• 1 lemon juice only
• 2 tbs veg oil
• 2 cardamon
• 2 onions blitzed
• 100ml coconut milk
• 50ml single cream
• 50g Greek yoghurt
• 20 cashews soaked and blitzed
• 1 tsp garam masala
• ½ tsp mace
• Black pepper
• 1 lemon