Chef Atul Kochhar from Benares shares a Valentines Inspired Recipe

Chef Atul Kochhar from Benares shares a Valentines Inspired Recipe

www.four-magazine.com

Ever since I used scallops on my menu they have been part of my cooking. I have used scallops from various parts of the country and even from across the channel – but I find Rye Bay scallops cook...

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Ingredients

  • 4 portions Extra Large Hand Dived Scallops
  • 50g Yoghurt
  • 10g Ginger
  • 10g Garlic
  • 5g Red Chilli
  • Juice of 1 Lemon
  • Salt to taste
  • 1 tbsp Oil
  • 100g Cauliflower
  • 5-10g Curry powder to taste
  • 5-10g Coriander powder to taste
  • 10g Cumin
  • 5g Turmeric
  • 40ml Cream
  • 3 tomatoes
  • 10g Coriander
  • 5g Red Chillies
  • 5g Green Chillies
  • Juice of ½ Lime
  • 5g Roasted cumin
  • 20ml Mustard Oil

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