Serves : 4 servings
Ingredients :
Ingredients :
1) WHITE CRABMEAT 300–400g (10½ –14oz)
2) EXTRA VIRGIN RAPESEED OIL 2 tablespoons
3) BLACK MUSTARD SEEDS 2 teaspoons
4) FRESH ROOT GINGER 2.5cm (1in) piece, peeled and chopped
5) GARLIC 2 cloves, finely chopped
6) CURRY LEAVES 6–8, preferably fresh, finely shredded; if using dried, soak in water for 10–12 minutes, and dry thoroughly before shredding
7) FRESH GREEN CHILLIES 2 finger-type, chopped
8) DRIED RED CHILLI 1, soaked in hot water for 8–10 minutes, then chopped
9) SHALLOTS 2–3 small, finely chopped
10) FRESHLY GRATED COCONUT 150–200g (5½–7oz), or 3 tablespoons desiccated coconut soaked in enough warm water to just cover for 30 minutes
11) RED CHILLI POWDER 1 heaped teaspoon
12) GROUND TURMERIC ½ teaspoon
13) TOMATOES 2 small plum-type, chopped and seeds/juice saved for another recipe
14) CHOPPED FRESH CORIANDER 2 tablespoons
15) SALT (optional)
2) EXTRA VIRGIN RAPESEED OIL 2 tablespoons
3) BLACK MUSTARD SEEDS 2 teaspoons
4) FRESH ROOT GINGER 2.5cm (1in) piece, peeled and chopped
5) GARLIC 2 cloves, finely chopped
6) CURRY LEAVES 6–8, preferably fresh, finely shredded; if using dried, soak in water for 10–12 minutes, and dry thoroughly before shredding
7) FRESH GREEN CHILLIES 2 finger-type, chopped
8) DRIED RED CHILLI 1, soaked in hot water for 8–10 minutes, then chopped
9) SHALLOTS 2–3 small, finely chopped
10) FRESHLY GRATED COCONUT 150–200g (5½–7oz), or 3 tablespoons desiccated coconut soaked in enough warm water to just cover for 30 minutes
11) RED CHILLI POWDER 1 heaped teaspoon
12) GROUND TURMERIC ½ teaspoon
13) TOMATOES 2 small plum-type, chopped and seeds/juice saved for another recipe
14) CHOPPED FRESH CORIANDER 2 tablespoons
15) SALT (optional)
Preparation Method :
- Pick over the crabmeat to remove any hidden bits of shell or cartilage. Prepare and set out all the other ingredients.
- In a wok or kadhai, heat the oil until it forms a haze. Test by adding a couple of mustard seeds: if they crackle immediately, the oil is hot enough. Lower the heat slightly, add the mustard seeds and cover with a lid while they crackle to prevent them flying off all over the place. As soon as the crackling stops and the seeds smell aromatic, add the ginger, garlic, curry leaves and the green and red chillies. Stir until the garlic turns pale, then add the shallots and continue to sauté until they soften.
- Mix in the coconut and sauté for 3–4 minutes, then add the chilli powder and turmeric. Sauté for about 30 seconds, then add the crabmeat, tossing well for about 1 minute.
- Add the tomatoes and fresh coriander. Taste and add salt if necessary, then serve immediately.
- In a wok or kadhai, heat the oil until it forms a haze. Test by adding a couple of mustard seeds: if they crackle immediately, the oil is hot enough. Lower the heat slightly, add the mustard seeds and cover with a lid while they crackle to prevent them flying off all over the place. As soon as the crackling stops and the seeds smell aromatic, add the ginger, garlic, curry leaves and the green and red chillies. Stir until the garlic turns pale, then add the shallots and continue to sauté until they soften.
- Mix in the coconut and sauté for 3–4 minutes, then add the chilli powder and turmeric. Sauté for about 30 seconds, then add the crabmeat, tossing well for about 1 minute.
- Add the tomatoes and fresh coriander. Taste and add salt if necessary, then serve immediately.
0 التعليقات :
Post a Comment