If you love curry you will love Camellia Panjabi's wonderful cookbook, 50 Great Curries of India. This is the ultimate celebration of authentic Indian curry, encompassing both classic and unusual dishes from across India. You will find curry recipes for vegetables, beef, lamb, shellfish, and seafood. I tried her recipe for Shrimp with Scallions and Fenugreek Leaves, with with a few alterations. I added scallops, a teaspoon of curry, and increased the garlic.  This dish was a big hit in my home.

Shrimps and Scallops with Scallions & Fenugreek Leaves
Recipe adapted by Camellia Penjabi recipe in 50 great curries of India

Ingredients

• 1/4 cup chopped scallion greens (the green stem)
• 2 level tablespoons fenugreek (methi) leaves, chopped
• 3/4 teaspoons salt
• 3/4 teaspoons tumeric powder
• 3/4 teaspoons red chile powder
• 1 tablespoon lemon or lime juice
• 1/2 lb large shrimp, peeled, deveined
• 1lb scallops
• 3 tablespoons oil
• 1 cup chopped scallions (green & white parts)
• 2 small green chiles, finely chopped
• 3 large cloves garlic, finely chopped
• 1 tsp curry
  
• 3/4 x 1/2" piece of ginger, finely chopped
• 3/4 cup chopped cilantro leaves
• 1 teaspoon lime juice (optional)

Directions:
Soak the scallion greens and fenugreek leaves in a bowl of water with 1/4 tsp of salt added. Leave to soak for 15 minutes (This lessons the bitterness of the leaves). Drain, pat dry, set aside.

Mix 1/4 cup of water, 1/2 teaspoon turmeric powder, the red chili powder, lemon juice, and 1/4 teaspoon salt in a bowl. Add the shrimps and scallops, covering them well with the mixture and leave to marinate for 30 minutes.

In a deep skillet, the oil, and when hot, add the chopped white part of the scallions, the chiles, curry, garlic and ginger. Saute on medium heat for 4-5 minutes or until the scallions are translucent. Add the remaining turmeric powder and 1 tablespoon of water and cook for another minute.

Add the cilantro, soaked scallion greens and fenugreek leaves and 1/4 teaspoon of salt. Stir-fry for 2 minutes.

Just before serving, add the shrimps and scallops, the remaining scallion greens, and saute with the soaked greens for 3 minutes, stirring from time to time. Add 1 cup of water, reduce the heat to low and simmer until the shrimp and scallops are cooked. Taste to check seasoning. Add a little lime juice if desired. Serve with rice or cous-cous