Jal Tarang - scallops with pickled celariac and pine nut podi

4
60 minutes

Ingredients

Curried scallops

  • 12 hand-dived scallops, corals removed, patted dry
  • 1 tsp sesame seeds, black and white, toasted
  • 70g of unsalted butter
  • sea salt
  • micro cress, to garnish

Caramelised apple and ginger purée

  • 10 Cox's apples, peeled and cored
  • 200g of ginger, chopped
  • 150ml of cider vinegar
  • caster sugar, to taste

Benares curry powder

  • 1 cinnamon stick, 5cm in length
  • 10 green cardamom pods
  • 10 cloves
  • 4 dried chillies
  • 1 tbsp of coriander seeds
  • 1 tbsp of cumin seeds
  • 2 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 1/2 Kashmiri chilli powder
  • 1 1/2 dried mango powder
  • 1 1/2 tsp turmeric powder

Pickled celariac

  • 3 tbsp of vegetable oil
  • 3 tsp cumin seeds
  • 5 green chillies, split lengthways
  • 600g of celeriac, peeled and cut julienne
  • 50g of caster sugar
  • 4 lemons, juiced
  • 1 tsp salt

Pine nut podi

  • 100g of pine nuts
  • 5 whole dried kashmiri chillies
  • 15 curry leaves
  • 4 garlic cloves, finely sliced
  • 1 tsp turmeric powder
  • 1 tsp salt

Method

1
Preheat the oven to 180°C/gas mark 4
2
Start by making the apple purée. Chop the apples into 8 pieces and roast for approximately 1 1/2 hours, stirring every 20 minutes until very dark brown (almost black)
  • 10 Cox's apples, peeled and cored
3
Allow to cool slightly, then blend in a powerful blender with the ginger and vinegar until very smooth. Add warm water to achieve the desired consistency and add sugar to taste. Pass through a sieve if needed, then transfer to a squeezy bottle
  • 200g of ginger, chopped
  • 150ml of cider vinegar
  • caster sugar, to taste
4
To make the curry powder, toast the whole spices in a dry pan over a medium heat until aromatic. Blitz up in a spice grinder to a fine powder
  • 10 green cardamom pods
  • 10 cloves
  • 4 dried chillies
  • 1 tbsp of coriander seeds
  • 1 tbsp of cumin seeds
  • 2 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 cinnamon stick, 5cm in length
5
Add the remaining ground spices and pass through a sieve. Store in an airtight container in a dark cupboard for up to 3 weeks
  • 1 1/2 Kashmiri chilli powder
  • 1 1/2 dried mango powder
  • 1 1/2 tsp turmeric powder
6
Next, pickle the celeriac. Heat the vegetable oil in a pan add the cumin seeds. Cook until they crackle then add the green chillies and cook for 1 minute
  • 3 tbsp of vegetable oil
  • 3 tsp cumin seeds
  • 5 green chillies, split lengthways
7
Add the remaining ingredients and cook over a high heat for 5 minutes until the celeriac has softened but still has a little crunch. Remove from the pan and allow to cool
  • 600g of celeriac, peeled and cut julienne
  • 50g of caster sugar
  • 4 lemons, juiced
  • 1 tsp salt
8
Preheat the oven to 140°C/gas mark 1
9
To make the pine nut podi, mix all the ingredients together and toast for 10 minutes until the pine nuts are golden brown. Allow to cool then pulse in a food processor until lightly broken up
  • 1 tsp salt
  • 100g of pine nuts
  • 5 whole dried kashmiri chillies
  • 15 curry leaves
  • 4 garlic cloves, finely sliced
  • 1 tsp turmeric powder
10
Once all your components are ready, place a non stick pan on a high heat until smoking hot. Add the vegetable oil and cook the scallops for 2–3 minutes until a nice brown colour
11
Turn the scallops over, add 2 tbsp of tthe curry powder and finish with a knob of butter and a squeeze of lemon juice. Place 3 on a plate or slate and add a mound of the pickled celeriac next to it. Add a squeeze of the apple purée, a spoonful of podi and finish with the cress. Serve immediately