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Scallop curry with apple-and-coconut slaw

20 minutes

64 of 75

Scallop curry with apple-and-coconut slaw

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

300 g Woolworths frozen scallops, thawed
3 T sunflower oil
1 red onion, thinly sliced
4 garlic cloves, finely chopped
4 T fresh ginger, finely chopped
10 curry leaves
50 g Woolworths korma curry paste
1 x 200 g Woolworths Italian chopped tomatoes
1⁄4 cup Woolworths low-fat plain yoghurt
Salt, to taste
Fresh coriander, to garnish

For the apple-and-coconut slaw, mix:

2 Granny Smith apples, peeled and cut into matchsticks
1 fresh green chilli, roughly chopped
4 T coriander, roughly chopped
1⁄2 cup Woolworths double-cream yoghurt
6 T fresh coconut, grated

Method

1. Pat the scallops dry using a clean dishcloth, then toss in 1 T oil. Heat a nonstick pan over a high heat, then cook the scallops for 1 minute on each side. Remove from the pan and set aside.

2. Heat the remaining oil in the pan over a medium heat, then add the onion, garlic and ginger. Cook for 2 minutes, then add the curry leaves, paste and tomatoes. Simmer for 15 minutes.

3. Return the scallops to the pan, then add the yoghurt. Heat through and season with salt. Serve with the apple-and-coconut slaw and garnish with coriander.

Chef's note: “The perfect summer curry. I think the scallops make a refreshing change.”

Spinach lasagne

Kung pao chicken

Durban fish curry

Trout tartare with strawberries and exotic tomatoes

Balsamic crema-marinated olives

Balsamic risotto with cauliflower and crispy sage

Boiled eggs with soldiers

Butternut with Thai peanut sauce and coriander rice

Tomato-and-bean soup with feta

Tomato-and-asparagus tart

Chickpea fries with smoky tomato relish

Indian battered brinjals with chilli oil

Skinny eggs with spicy Mexican tomato sauce

Juicy watermelon salad with cucumber and chilli yoghurt

Scallop curry with apple-and-coconut slaw

Scallop curry with apple-and-coconut slaw

Ingredients

Method