Scallops with chilli, coriander and fennel seeds

14 scallops
1 ½ tablespoons ghee (clarified butter)
1 small onion, sliced
1 teaspoon pureed garlic
2 teaspoons pureed ginger
1 teaspoon red chillies cut into long slivers
1 teaspoon crushed fennel seeds
1/3 teaspoon ground cumin
1 teaspoon ground turmeric
2 tablespoons coconut milk
1 tablespoon water
Salt to taste
2 tablespoons chopped coriander leaves
Extra red chillies cut into long slivers

Melt ghee and gently fry onions until soft.

Add the pureed garlic, ginger, chilli, fennel, cumin and turmeric and continue to fry for two or more minutes.
Stir in the scallops and coat them with the spice mixture. Add the coconut milk, water and salt to taste and simmer gently until scallops are tender.

Garnish with the chopped coriander leaves and long slivers of red chillies.