Ingredients

Steps

• Blend onions, ginger, curry leaves, coconut, seeds, peppercorns, and water into a smooth paste.
• Simmer tamarind pulp, vegetable stock, and spices in a large pan for 20-30 minutes.
• Cook the spice paste in a hot wok, then add 200ml tamarind stock, dates, and coconut milk for 4-6 minutes.
• Fry scallops in butter for 1-2 minutes per side, then add scallops and lobster meat to the sauce for 2 minutes.
• Boil rice in water 2cm above the surface for 15 minutes, then steam on low heat until tender.
• Serve curry garnished with cress and rice topped with chopped coriander.