Fish and Scallop Curry

Fish and Scallop curry is a flavourful dish that combines succulent scallops and tender flakes of white fish with aromatic spices in a delicious tomato based curry sauce.

My dad often visits us here in Canada from Scotland and being a keen fisherman he often fishes out on the Great Lakes here in Ontario. One of the staple fishes to catch is some pickerel (also known as Walleye) which is a fish I love to use in this Fish and Scallop curry. Combined with the sweet delicious scallops and curry spices, it is a heavenly dish to create for any curry night with your favourite sides.

I am a big fan of curries and you will find many curry recipes on Slimming Eats.

Ingredients you need to make Fish and Scallop Curry

• Ghee (or other cooking oil of choice)
• Onion
• garlic
• fresh ginger root
• jumbo scallops
• white fish fillets of choice
• spices: ground cumin, ground coriander, turmeric, chilli powder, garam masala, dried fenugreek leaves, salt and pepper
• passata
• tomato paste
• chicken stock
• green chilli
• lime juice
• sugar
• fresh coriander
• low calorie spray

See the recipe card for full quantities.

I always recommend getting all the ingredients prepped and ready before you start cooking.

Best Fish for Curries?

When using white fish for a curry, the firmer the fish the better. As mentioned I use a local fish called pickerel. Other types of fish that work well in this curry are:

• Pollock,
• Cod
• Haddock
• Halibut

What is Ghee?

Ghee is a clarified butter, that has been simmer to remove/strain the milk solids. It has a lovely buttery flavour and a high smoke point.

It is a very common cooking fat used in Indian cooking and will add a great flavour to the base of any curry. You can purchase it from most major grocery stores now, as well as Amazon or a local Indian grocer.

If you don't want to purchase ghee specially for this recipe then you can use any cooking fat of your choice. Although I do recommend using a tablespoon of oil rather than cooking sprays for this, so that you can cook the spices etc.

Substitute for Scallops

The scallops are amazing in this curry and super easy to cook by just searing in a hot pan for a couple of minutes each side. They have a sweet almost delicate flavour, that pairs well with the fish and the curry spices.

If you don't want to buy scallops, another great alternative is to use some large raw prawns (shrimp) instead or alternatively you can just use some extra firm white fish. However I do think shrimps or scallops add additional flavour to this recipe that you won't get from just white fish.

Ground Fenugreek vs Dried Fenugreek Leaves

Dried fenugreek leaves are best for this recipe, they have a slightly different flavour profile to ground fenugreek which is made from the seeds. Ground fenugreek can also give a slight bitter flavour if you add too much, so if you do use it in place of the leaves only use a small amount.

Sides for Fish and Scallop Curry

Any of the usual curry sides will pair well with this curry. I love to serve this with some cooked pilau rice and there are a few different recipes below I like to choose from:

• Courgette Pilau Rice
• Sweetcorn Pilau Rice
• or for a lower carb option Cauliflower Pilau Rice

I also love to make some poppadoms. I just cook these in the microwave for 30 seconds (make sure you only cook one at a time), they don't even need to be sprayed with oil.

Lastly is some mango chutney yoghurt which is just delicious with the curry:

to make just mix together the following:

• 200g (7oz) of plain fat free yoghurt
• 2 tablespoons of mango chutney
• ¾ teaspoon of curry powder (I use a mild one)
• salt and pepper to season
• 1 tablespoon of finely chopped fresh coriander (cilantro)

and if you are love naan with a curry. There is this delicious Greek Yoghurt Garlic Naan Recipe

or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more..

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