Indian-spiced seafood wrap with date chutney recipe
 Spicy fried seafood drizzled in sweet date chutney and served in a freshly made flatbread. 1 tbsp dried fenugreek leaves2 tbsp tamarind paste3 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger1 tsp ground cumin2 tsp ground coriander2 tsp salt 1 tsp ground turmeric1 tsp garam masala1 tbsp Kashmiri chilli powder1 tbsp dried red chilli flakes2 tbsp cornflour 3 tbsp gram flour1 lime, juice only 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 oil6 raw king prawns, heads removed, shells removed, de-veined1 squid, prepared and cut into rings 2 king scallops, shucked and cut in half oil, for deep-frying 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 oil1 shallot, chopped1 garlic clove, finely chopped1–2 tsp cider vinegar 100ml/3½fl oz runny honey 12 Medjool dates, stones removed and chopped50–100ml/2–3½fl oz tamarind paste 1 cinnamon stick pinch ground cumin pinch ground cloves pinch allspice 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 200g/7oz self-raising flour, plus extra for dusting½ tsp baking powder 1 tbsp black onion seeds 200ml/7fl oz plain yoghurt pinch salt 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 10 curry leaves, deep-fried1 red chilli, slicedfresh coriander sprigs 2 tbsp mint yoghurt (mix natural yoghurt with finely chopped fresh mint to taste) 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. To make the marinade, mix all of the ingredients together in a large bowl. 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 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 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. 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. 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. 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.