Curried Crab with Coconut and Chili |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Ingredients:
2 1/4 pounds live crab |
1/4 cup coriander seeds |
1 1/2 tablespoons cumin seeds |
1 tablespoon whole black peppercorns |
sea salt |
5 1/2 ounces white wine vinegar |
2 ounces desiccated coconut |
1 tablespoon finely grated fresh ginger |
5 garlic cloves |
1 large green chile, chopped |
1 white onion, chopped |
1 tablespoon canola oil |
1 medium ripe tomato, diced |
10 fresh curry leaves |
1/2 ounce fresh turmeric, peeled and finely grated |
1 tablespoon chile powder |
9 ounces unsweetened coconut milk |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.
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