Recipes

Although small, the district of Goa on the south-west coast of India has its own, quite distinctive style of cooking, which frequently features various different types of fish and seafood.

Cooking Time: 40 mins
Preparation Time: 15 mins
Serves: 6

INGREDIENTS

225 ml/8 fl oz Basic Vegetable Stock
2 carrots, diced
3 garlic cloves, finely chopped
3 tbsp chopped fresh coriander, plus extra to garnish
1 tsp cumin seeds
1 tsp black peppercorns
1-cm/ 1/2-inch piece fresh root ginger, chopped
1 tbsp ghee or vegetable oil
1 Onion, chopped
1 fresh green chilli, deseeded and chopped
1 potato, diced
2 tsp ground coriander
200 g/7 oz cooked prawns, peeled and deveined
75 ml/ 2 1/2 fl oz natural yogurt 150 ml/5 fl oz milk
3 tbsp dry white wine 8 scallops, shelled salt and pepper

cook’s tip

If you are buying shelled scallops, check whether they are fresh or previously frozen. Fresh ones are a translucent, creamy color and have a better texture; frozen scallops are white and opaque.

METHOD

1. Pour the stock into a large saucepan and add the carrots, 2 of the garlic cloves, the chopped coriander, cumin seeds, peppercorns and ginger. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes Sieve the Stock into a measuring jug and make up to 700 ml/ 1 1/4 pints with water, if necessary.

2. Heat the ghee in a separate saucepan. Add the onion, chilli and remaining garlic and cook for 5 minutes. Add the potato and ground coriander and cook for a further 2 minutes. Add the reserved Stock, bring to the boil, then cover and simmer for 5 minutes, or until the potato is tender.

3. Remove the saucepan from the heat and leave to cool slightly. Ladle the contents into a food processor, add half the prawns and process until smooth. Return the soup to the saucepan and add the remaining prawns with the yogurt and milk. Reheat gently. Stir in the wine and scallops, season to taste with salt and pepper and simmer for 2-3 minutes, or until the scallops are just cooked Ladle into warmed bowls, garnish with chopped fresh coriander and serve.

Variation

You could substitute 16 freshly cooked, shelled mussels for the scallops or, if you are feeling extravagant, 8 shucked oysters.