30 g (1 oz) coriander leaves, finely chopped, plus extra to garnish
200 ml (7 fl oz) water
2 tablespoons sunflower oil
6 fresh curry leaves, plus extra to garnish
400 ml (14 fl oz) can coconut milk
700 g (1 1/2 lb) king scallops, cleaned
salt and pepper
steamed basmati rice, to serve
Put the onion, garlic, green chillies, ground spices, chopped coriander and measurement water in a food processor or blender and blend until smooth.
Heat the oil in a large heavy-based frying pan, add the curry leaves and fry, stirring, for 20–30 seconds, then add the blended mixture, stir and cook over a high heat for 3–4 minutes. Reduce the heat to low, pour in the coconut milk and simmer gently, uncovered, for 12–15 minutes.
Add the scallops to the pan, bring back to the boil, then reduce the heat to low and simmer gently for 2–3 minutes or until the scallops are just cooked through. Season well.
Spoon into warm bowls, scatter with a few curry and coriander leaves and serve with steamed basmati rice.