Keralan Crab With Currimbhoy Salad
This aromatic and flavorful Keralan crab dish is a delightful combination of spices and fresh ingredients that will transport your taste buds to the southern coast of India. The crab is cooked to perfection in a fragrant mix of mustard seeds, ginger, garlic, and coconut, creating a rich and spicy base. Paired with a refreshing Currimbhoy salad tossed in a zesty homemade mayonnaise, this meal is a symphony of textures and flavors that is sure to impress your guests. Get ready to savor every bite!
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 1 tsp mustard seeds
- 2.5cm/1in fresh ginger
- 1 garlic
- 3-4 curry leaves
- 1 green chilli
- 1 small dried red chilli
- 2 small shallots
- 75g-110g/3oz-4oz fresh coconut
- ½ tsp red chilli powder
- ¼ tsp ground turmeric
- 200g/7oz white crabmeat, picked and all shell removed
- 1 plum tomato
- 1 tbsp fresh coriander
- salt and freshly ground black pepper
- 1 free-range egg yolk
- 1 tsp white wine vinegar
- ½ tsp Dijon mustard
- 150ml/5fl oz rapeseed oil
- 2 garlic
- 2 green chillies, finely chopped
- 3 tbsp coriander
- ½ lime
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 thin slices white bread
- 4 hard boiled eggs
- 250g/9oz Cos lettuce
- small handful fresh coriander
Instructions
- For the Keralan crab, make sure that all the ingredients are prepared before you start cooking. Place the oil in a wok or kadhai (a traditional Indian iron wok) and bring the heat up until it forms a haze. Add a couple of mustard seeds to check if they crackle immediately - take care doing this as they will pop as they hit the pan.
- When the oil is ready, carefully add the mustard seeds and, if possible, cover the pan with a lid for a few moments to prevent the seeds from flying off and hitting you.
- As soon as the crackling dies down and the aroma resembles the smell of roasting, add the ginger, garlic, curry leaves and the green and red chillies.
- As soon as the garlic turns pale, but not deep golden-brown, add the shallots and continue to fry until soft.
- Add the coconut and fry for 3-4 minutes. Add the chilli powder and ground turmeric.
- Fry for a further 30 seconds before adding the crabmeat, mixing well with a wooden spoon for a further minute.
- Add the tomato and coriander and mix to combine. Add salt and freshly ground black pepper, to taste.
- For the Currimbhoy salad, start by making the mayonnaise. Place the egg yolk, vinegar and mustard into a food processor and blend until pale and creamy.
- With the motor running, gradually pour in the oil in a steady stream until the mayonnaise has thickened.
- Measure 200g/7oz of the mayonnaise into a large bowl (any remaining mayonnaise should be covered and placed in the fridge - do not keep it for longer than two days).
- Add the garlic, chillies, coriander leaves and lime juice to the mayonnaise in the bowl and mix thoroughly. Season with salt and freshly ground black pepper and set aside.
- Heat a frying pan until hot and add the olive oil. Add the bread, season with salt and freshly ground black pepper and fry for 2-3 minutes or until golden-brown and crisp on all sides.
- Remove the fried bread (croûtons) from the pan and drain on kitchen paper.
- Add the chopped eggs and lettuce leaves to the flavoured mayonnaise and mix - take care not to over mix as the lettuce will go limp very rapidly.
- Add half of the croûtons to the bowl while mixing, reserving the rest for garnish.
- To serve, pile the salad onto a plate, top with more croûtons and coriander leaves and spoon the crab alongside. Serve immediately.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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