During the British Raj in India, there lived a British woman named Molly, who was stationed there with her husband. Growing weary of the rich and spicy Indian cuisine, she craved something lighter and more delicate. To satisfy her, her chefs crafted a coconut fish curry, which they named in her honor—Fish Moilee.
Savor seared scallops in our vibrant Konkan curry sauce, paired with tender green peas. Garnish with fresh herbs and a drizzle of olive oil for a coastal-inspired delight.
Ingredients:
10-12 large scallops, cleaned and patted dry
Salt and pepper, to taste
1 tablespoon olive oil
1 cup Rupen's Konkan curry sauce
1/2 cup green peas
Fresh cilantro or parsley, for garnish
Extra virgin olive oil, for drizzling
Instructions:
Season scallops with salt and pepper.
Sear scallops in olive oil until browned and cooked through.
Warm Konkan curry sauce in the skillet.
Add green peas and cook for 1-2 minutes.
Return scallops to skillet, toss in sauce.
Serve immediately, garnished with cilantro or parsley, and drizzle with olive oil.
This Kerala Chicken Biryani recipe infused with the delightful flavors of Konkan sauce is perfect for a delicious meal for four. With aromatic basmati rice, succulent chicken thighs, and a blend of spices, this dish will surely become a family favorite. Follow these simple steps for a hassle-free biryani that's bursting with flavor.
Indulge in the tropical symphony of Coconut Konkan Curry Chicken, where succulent chicken meets the rich allure of Rupen's Konkan Curry Sauce. Served with a hint of lime for a zesty twist, this dish captures the essence of coastal flavors in every bite.
