CURRIED CRAB WITH COCONUT AND CHILI
Steps:
- Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
- Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
- To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
- Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
- Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.
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Aman Khanal
[email protected]I didn't like the flavor of this dish. It was too coconutty for my taste.
Mr ARSATH
[email protected]This dish was a bit too spicy for me.
Muhammad Mustapha
[email protected]The instructions were a bit confusing, but I was able to figure it out eventually.
Umer Jafar
[email protected]I would have liked the dish more if it had more crab in it.
Md Rkth
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Filip
[email protected]I'm not a big fan of spicy food, but this dish was not too spicy for me. The coconut milk helped to mellow out the chili peppers.
Climzy Gabby
[email protected]This dish is a great way to use up leftover crab. I had some leftover from a crab boil and this was the perfect way to use it up.
Husain baxha
[email protected]I love the vibrant colors in this dish. The green chilies and red curry paste make it look so inviting.
Hameed Subhani
[email protected]This is a great dish to serve at a party or potluck. It's easy to make ahead of time and can be served warm or cold.
Mamir Mamir
[email protected]I wasn't sure how I would like this dish, but I was pleasantly surprised. The flavors were very well-balanced and the crab was cooked perfectly.
Aiza Ali
[email protected]This dish was easy to make and turned out delicious. I especially liked the crispy shallots on top. They added a great texture and flavor to the dish.
Teri Cortez
[email protected]I love the unique flavor combination in this dish. The curry and coconut give it a creamy richness, while the chili adds a nice kick. The crab is also cooked perfectly, and the meat is tender and juicy.
Rebecca John
[email protected]This curried crab dish was a hit! The coconut and chili flavors complemented each other perfectly, and the crab was cooked to perfection. I'll definitely be making this again.