Sashi's Scallops with Yellow Curry

Ingredients:

• 3tbsp Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil
• 1 sprig Curry leaves
• 1tbsp chopped ginger
• 1tbsp chopped garlic
• 80g sliced red onion
• 1tbsp ground turmeric
• 1tsp salt
• ½ cup chopped fresh tomatoes
• 1tsp ground black pepper
• 1cup water
• 1cup coconut milk
• 1tbsp tamarind pulp
• 6 Fresh Scallops (Scallops can be replaced with tofu, vegetables or your protein of choice)

Garnish:

• Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil
• Fried Curry leaves

Method:

1. For the Yellow curry, heat a large pot and add Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil. Add the curry leaves to the oil. Once the curry leaves start to pop, add ginger, garlic and onion and sauté until the onions are soft.
2. Add turmeric and mix well and cook for a minute.
3. Add salt, pepper and tomato to the curry mixture and cook the tomatoes for 3-4 minutes or until the tomatoes are soft.
4. Add water and ¼ cup coconut milk and bring the curry to a boil, then reduce the heat to simmer and cook the curry for 10 minutes until the curry thickens.
5. Add the remaining coconut milk and tamarind to the curry, increase the heat but do not bring to a boil. The coconut will start to spilt if it boils. Remove from heat and once slightly cooled, remove the curry leaves and blitz the curry into a thick sauce.
6. Once the curry sauce has been blitzed, heat a medium fry pan. Once the pan is hot, add the Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil. Add the scallops to the pan. Cook for 2 minutes on one side or until a nice crust forms. Once cooked, flip the scallop and repeat on the other side.
7. Plate up the scallops on your desired plate. Top with the yellow curry sauce, fried curry leaves and a drizzle of Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil.

Scallops can be replaced with Chicken, Tofu or vegetables prepared to your liking.