Indian-spiced seafood wrap with date chutney
Spicy fried seafood drizzled in sweet date chutney and served in a freshly made flatbread.
Ingredients
For the marinade
- 1 tbsp dried fenugreek leaves
- 2 tbsp tamarind paste
- 3 garlic cloves, finely chopped
- 1 tbsp finely chopped fresh root ginger
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp salt
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tbsp Kashmiri chilli powder
- 1 tbsp dried red chilli flakes
- 2 tbsp cornflour
- 3 tbsp gram flour
- 1 lime, juice only
For the seafood
- 4 tbsp olive oil
- 6 raw king prawns, heads removed, shells removed, de-veined
- 1 squid, prepared and cut into rings
- 2 king scallops, shucked and cut in half
- oil, for deep-frying
For the date chutney
- 2 tbsp vegetable oil
- 1 shallot, chopped
- 1 garlic clove, finely chopped
- 1–2 tsp cider vinegar
- 100ml/3½fl oz runny honey
- 12 Medjool dates, stones removed and chopped
- 50–100ml/2–3½fl oz tamarind paste
- 1 cinnamon stick
- pinch ground cumin
- pinch ground cloves
- pinch allspice
For the flatbreads
- 200g/7oz self-raising flour, plus extra for dusting
- ½ tsp baking powder
- 1 tbsp black onion seeds
- 200ml/7fl oz plain yoghurt
- pinch salt
For the garnish
- 10 curry leaves, deep-fried
- 1 red chilli, sliced
- fresh coriander sprigs
- 2 tbsp mint yoghurt (mix natural yoghurt with finely chopped fresh mint to taste)
Method
To make the marinade, mix all of the ingredients together in a large bowl.
To make the seafood, add the fish and seafood to the bowl and mix well with the marinade. Marinate in the fridge for 30 minutes.
To make the date chutney, heat the oil in a frying pan over a medium heat and fry the shallots and garlic for 5 minutes. Add the remaining ingredients and 100ml/3½fl oz water. Simmer for 20 minutes and then remove the cinnamon stick. Place in a blender (or use a stick blender) and blend to a purée.
To make the flatbreads, mix all of the ingredients in a bowl. Once combined divide into 4 balls. Roll out onto a floured surface into thin rounds and dry-fry in a very hot frying pan until blackened on both sides. Keep warm.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fish and seafood for around 2–3 minutes. Drain well on kitchen paper.
To serve, spoon the date chutney onto the warm flatbreads. Pile on the seafood, top with the deep-fried curry leaves, chilli, coriander and mint yoghurt and serve.
