Scallop Tikka Masala Recipe - Great British Chefs

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