Kerala Boatman's Crab Curry
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
64
Spice
43
Sweetness
49
Sourness
46
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 medium
Onion3 large
Garlic Cloves2 tbsps
Vegetable Oil1 tsp
Brown1 tsp
Black Peppercorn1 tsp
Ground Cumin1 tsp
Turmeric1.5 cups
Coconut Milk (laxmi's fresh)1.5 tsps
Coarse Salt (to taste)Directions:
1
Pick over crab meat to remove any bits of shell and cartilage
2
Chop onion and mince garlic
3
Peel gingerroot and mince
4
Wearing protective gloves, break chiles into 1-inch pieces and reserve, along with any seeds
5
In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop
6
Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes
7
Stir in other spices until combined well
8
Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes
9
While crab mixture is cooking, chop cilantro
10
Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes
11
Spoon curry over rice and garnish with scallion greens
12
Pick over crab meat to remove any bits of shell and cartilage
13
Chop onion and mince garlic
14
Peel gingerroot and mince
15
Wearing protective gloves, break chiles into 1-inch pieces and reserve, along with any seeds
16
In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop
17
Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes
18
Stir in other spices until combined well
19
Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes
20
While crab mixture is cooking, chop cilantro
21
Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes
22
Spoon curry over rice and garnish with scallion greens