Name: Indian-spiced seafood wrap with date chutney
Prep time: 1 h
Cook time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 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; 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; 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

Prepare: 30 mins to 1 hour
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Egg-free Nut-free Pregnancy-friendly

Spicy fried seafood drizzled in sweet date chutney and served in a freshly made flatbread.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

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.

Indian-spiced seafood wrap with date chutney