Try something new with this special spicy seafood dish.
coriander to garnish
For the marinade:
1 tablespoon ginger and garlic paste
1/2 teaspoon salt
juice of 1/2 lime
1 tbs greek yoghurt
1/4 teaspoon ground mild curry powder
1/4 teaspoon red cayenne powder
1 green chilli, finely chopped
1 tablespoon garlic oil
cornflour - coat squid pre-cooking,
Mung Bean Kedgeree:
50g mung beans, soaked overnight
a pinch of ground turmeric
1 1/2 tablespoons garlic oil
1/4 teaspoon cumin seeds
3 spring onions, chopped
1/2 cm piece of fresh ginger, peeled and finely chopped
1/2-1 green chillies, finely chopped
3/4 teaspoons salt
1 cup basmati rice, boiled
1 tablespoons chopped fresh coriander leaves
juice of 1/2 lime
- Wash the squid and dry thoroughly. Put the squid in a bowl, add the ingredients for the marinade and mix well. Cover and leave to marinate for 20 minutes.
- To make the kedgeree, wash the rice, put them in a pan with the water and turmeric and bring to a boil. Simmer for 25 minutes until the rice is nearly cook and all the water has evaporated, then remove from the heat and set aside.
- Place a pan over a medium heat and add a good glut of olive oil. duct the squid in corn flour Cook the squid for 2 minutes. Remove and rest in a warm place for 5 minutes.
- Heat the ghee or butter in a pan to smoking point and add the cumin seeds. When they crackle, add the ginger, green chillies and cook for a further 2 minutes.
- Stir in the cooked mung beans and salt, and then gently fold in the rice. Stir over a love heat for 3-4 minutes.
- Finish with the coriander, spring onions and lime juice. Remove from the heat and keep warm.
- To serve, divide the kedgeree between 4 small serving plates, place the scallops on kedgeree and garnish with cress/salad leaves.
For more delicious recipes from Tess visit her website www.tessward.com.