Marinate the scallops with a mixture of turmeric, red chilly powder, coriander powder and salt for 30 minutes(if cut into small pieces that is better while marinating).

Heat oil in a kadai and when its hot, add mustard seeds. When it starts to splutter, add curry leaves and saute for a minute.

Add sliced onion and saute till it turns to translucent. Add ginger garlic paste and green chilies. Combine and saute for 1 minute.

Add tomato puree and saute for 2 minutes.

Add marinated scallops and combine everything well.

Add 1/2 cup of water, close and cook for 5 minutes. Open the lid and combine well.

Fry the scallops until it turns dry. Garnish with chopped coriander leaves. Enjoy!