Crab and coconut broth

AT A GLANCE

  • Serves 6 people

  • 1 ripe tomato, scored
  • 2 tsp vegetable oil
  • 1 tbsp black mustard seeds
  • 1½ tsp fenugreek seeds
  • 3 long green chillies, split lengthways
  • 2 Spanish onions, finely chopped
  • ½ tsp ground turmeric
  • 10 fresh curry leaves
  • 5 gm (2cm) piece of ginger, finely grated
  • 330 ml (1 1/3 cups) coconut milk
  • 1½ tsp fennel seeds
  • 200 gm blue swimmer crab meat, picked
  • 1 cup coarsely grated coconut flesh
  • 500 gm steamed basmati rice (200gm or 1 cup uncooked)
01   Blanch tomato until skin splits, then refresh. Drain, peel, remove seeds (discard), coarsely chop flesh and set aside.
02   Heat 1 tsp oil in a large saucepan over high heat, add half the mustard seeds and stir occasionally until they start to pop (1-2 minutes). Add fenugreek seeds, chilli and half the onion and stir occasionally until starting to soften (5-7 minutes). Add turmeric, tomato, 6 curry leaves and half the ginger and stir occasionally until fragrant (2-3 minutes). Add coconut milk and simmer to infuse (8-10 minutes). Add 330ml of water, bring to the boil, season to taste and keep warm.
03   Heat remaining oil in a pan over high heat, add remaining mustard seeds and stir occasionally until they start to pop (1-2 minutes). Add fennel seeds, remaining ginger and onion and stir occasionally until starting to soften (2-3 minutes). Add crab and 2 tbsp coconut broth. Stir through grated coconut and remaining curry leaves and keep warm.
04   Divide rice evenly among bowls, top with crab mixture, ladle over broth and serve immediately.
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