Ingredients
- 200gms Blue Swimmer Crab Meat
-2 teaspoon black mustard seeds
-1½ teaspoon fennel
-1½ teaspoon turmeric
-½ teaspoon fenugreek seeds
-2 medium Spanish onions
-1 medium tomato
-½ Inch knob ginger
-3 green chilies
-10 curry Leaves
-330ml coconut milk
-1 handful of freshly grated coconut
Directions:
For Broth:
-Heat some oil in a pan and add the black mustard seed to crackle in the hot oil.
-Wait till the seeds have popped and then add fenugreek seeds, finely sliced 1 Spanish onion, slit green chilies, and sauté in the pan with the oil till onions start to sweat.
-Add the teaspoon of turmeric, 6 curry leaves, and peeled, grated ginger.
-Blanche the tomato and remove the skin. Deseed and roughly dice the tomato and add to the mixture.
-Now add coconut milk and cook for 10 minutes.
-Add the same quantity of water as the coconut milk (The broth should not be too thick. The aim is to have a light broth to go with the crab)
-Finish off with salt to taste.
For Crab Meat:
-Heat some oil in a pan and add the black mustard seed to crackle in the hot oil.
-Wait till the seeds have popped and add ginger, fennel, and 2 tablespoons of finely chopped onions.
-Add the cooked crab flakes and moisten the crab with 2 tablespoons of the coconut broth to keep the crab meat moist for a quick toss.
-Before removing, add the fresh coconut and curry leaves and serve hot.
