Cook with Jamie
35 mins
Super easy
serves 4
About the recipe
The aromatic, light spices in this gorgeous crab curry let the sweet flavour of the meat sing.
Recipe From
Ingredients
olive oil
3 teaspoons fennel seeds
2 heaped teaspoons black mustard seeds
5 green cardamom pods, crushed and husks removed
1 teaspoon cumin seeds
a thumb-sized piece of fresh ginger, peeled and finely sliced
2 large cloves of garlic, peeled and finely sliced
1 medium white onion, peeled and finely sliced
2–3 fresh red chillies, deseeded and finely sliced
2 heaped teaspoons turmeric
250g brown crabmeat
1 x 400ml tin reduced fat coconut milk
juice of 2 lemons
500g picked white crabmeat
a good bunch of fresh coriander, leaves picked
sea salt and freshly ground black pepper
Method
- Heat 2 tablespoons of olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and chilli. Fry on a medium heat for 4 to 5 minutes until lightly golden, then add the turmeric, a splash of olive oil and the brown crabmeat. After a minute or so, pour in the coconut milk and a tinful of water. Let it simmer away for 5 minutes so all the flavours develop. Then add the lemon juice and simmer for another 10 minutes, or until the sauce resembles double cream in consistency.
- Just before you stir in the white crabmeat, check that all the shell has been picked out, then add half the coriander, simmer for 4 more minutes and taste. Season carefully with salt and pepper and a little more lemon juice if you think it needs it. Serve with some fluffy white rice, sprinkled with the rest of the coriander leaves.
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