Goan Scallop & Prawn Pilau, Peanut Sesame Raita

4 King scallops 4 peeled and deveined Tiger prawns ½ tsp turmeric powder ½ tsp chilli powder 8 curry leaves 2g mustard seeds 5g chopped garlic 3g chopped ginger 30g roasted cashew nuts 15g chopped coriander 5g salt 1 Goan Curry Sauce 600g cooked steamed rice, cold 15 ml cooking oil 250g Greek yoghurt 150g Peanut & Sesame Chutney

Sprinkle turmeric, chilli powder and salt onto the scallops and prawns. Rest for 8-10 mins. Heat oil in a pan, add the mustard seeds and curry leaves and let it crackle. Add the chopped garlic and chopped ginger and saute till golden. Add the prawns and scallops and sear on a high heat for 2 minutes on each side. Add the Goan Curry Sauce, cover with a lid and simmer for 5 minutes. Remove the lid and add the cooked steamed rice to the pan, mix gently to combine all. To make the raita, whisk the yoghurt and peanut sesame chutney. Serve alongside the seafood pilau, garnished with roasted cashew nuts and chopped coriander.