Thu, May 24 2012

southern indian crab curry

If you fancy a really different, quick and tasty treat, you must have a go at this curry. I’ve included a whole array of different spices, yet they’re so light and fragrant that you still get to appreciate the lovely sweet crab.
Ingredients
• olive oil • 3 teaspoons fennel seeds • 2 heaped teaspoons black mustard seeds • 5 green cardamom pods, crushed and husks removed • 1 teaspoon cumin seeds a thumb-sized piece of fresh ginger, peeled and finely sliced • 2 large cloves of garlic, peeled and finely sliced • 1 medium white onion, peeled and finely sliced • 2–3 fresh red chillies, deseeded and finely sliced • 2 heaped teaspoons turmeric • 20g butter • 250g brown crabmeat • 1 x 400ml tin coconut milk • juice of 2 lemons • 500g picked white crabmeat • a good bunch of fresh coriander, leaves picked • sea salt and freshly • ground black pepper
Nutrition Information
Serving Size 1 (229g) Recipe makes 4 servings Calories 135 Calories from Fat 15 (11%) Amount Per Serving %DV Total Fat 1.7g 2% Saturated Fat 0.3g 1% Monounsaturated Fat 0.4g Polyunsaturated Fat 0.6g Trans Fat 0.0g Cholesterol 97mg 32% Sodium 370mg 15% Potassium 559mg 15% Total Carbohydrate 5.6g 1% Dietary Fiber 1.1g 4% Sugars 2.5g Protein 23.5g 46%
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Heat 2 tablespoons of olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and chilli. Fry on a medium heat for 4 to 5 minutes until lightly golden, then add the turmeric, butter and brown crabmeat. After a minute or so, pour in the coconut milk and a tinful of water. Let it simmer away for 5 minutes so all the flavours develop. Then add the lemon juice and simmer for another 10 minutes, or until the sauce resembles double cream in consistency.

Just before you stir in the white crabmeat, check that all the shell has been picked out, then add half the coriander, simmer for 4 more minutes and taste. Season carefully with salt and pepper and a little more lemon juice if you think it needs it. Serve with some fluffy white rice, sprinkled with the rest of the coriander leaves.

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