Ingredients

For the peppered crab:

250 gm / 8oz crab meat

1tbsp / 15 ml vegetable oil

1 tsp / 5 gm garlic (lasan), chopped

1tsp / 5 gm ginger (adrak), chopped

2 tbsp / 30 gm / 1 oz onions, chopped

1 green chili, chopped

8 curry leaves (kadhi patta), shredded

10 black peppercorns (sabut kali mirch), crushed

Salt to taste

1/2 tsp / 2 1/2 gm fennel (saunf) seed, powder

A pinch turmeric (haldi) powder

1 tsp / 5 gm madras curry powder

2 tbsp / 30 ml / 1 fl oz coconut (nariyal) milk powder

A pinch garam masala powder

For the scallops:

4 scallops

Salt to taste

1 lemon (nimbu)

1/2 tsp / 2 1/2 gm red chili powder

1 tbsp / 15 ml red chili paste

2 tbsp / 30 gm / 1 oz yoghurt (dahi), hung

1 tsp / 5 ml mustard (sarson) oil

A pinch garam masala powder

1 tsp / 5 gm ginger-garlic paste

1 tbsp / 15 ml vegetable oil

For the presentation:

4 red chili flowers, fresh

8 chives

15 baked filo pastry sheets

Preparation

  1. For the peppered crab, heat the oil; add garlic, ginger, onions, green chili, curry leaves, black pepper powder, fennel powder, turmeric powder, and madras curry powder; saute for a while. Add crab meat and cook.

  2. Add coconut milk powder and garam masala powder; mix well.

  3. For the scallops, apply salt and lemon juice to the scallops.

  4. Marinate the scallops in a mixture of red chili powder, red chili paste, salt, yoghurt, mustard oil, garam masala powder, and ginger-garlic paste.

  5. Cook the scallops.

  6. Interlayer the filo sheets with crab meat and finish with scallops on the top layer. Serve garnished with red chili flowers and chives.