Keralan crab with Currimbhoy salad

Keralan crab with Currimbhoy salad
Summary Not available
Total time : 1 hr
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Keralan crab with Currimbhoy salad

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: 30-60 min, Seafood, South India
Person: 4
Calories: 791kcal

Materials

  • 1 tbsp sunflower oil
  • 1 tsp mustard
  • 1 inch ginger peeled and finely chopped
  • 1 garlic cloves finely chopped
  • 3 curry leaves finely shredded
  • 1 green chilies chopped
  • 1 small red chilli then drained and finely sliced
  • 2 small shallots finely chopped
  • 4 tbsp fresh coconut grated
  • 5 tsp chilli powder
  • 1 teaspoon Turmeric powder
  • 2000 g white crabmeat picked and all shell removed
  • 1 plum tomato finely chopped
  • 1 tbsp coriander roughly chopped
  • 1 teaspoon black pepper
  • 1 egg yolk
  • 1 tsp wine vinegar
  • 5 tsp mustard
  • 1 teaspoon rapeseed oil
  • 2 garlic cloves finely chopped
  • 2 green chilies finely chopped
  • 3 tbsp coriander roughly chopped
  • 5 lime juice only
  • black pepper
  • 2 tbsp olive oil
  • 4 white bread cut into cubes
  • 4 boiled eggs roughly chopped to about ½cm/0.2in
  • 1 leafy lettuce cut into 2.5cm/1in pieces
  • 5 stems fresh coriander roughly chopped

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

Notes

No extra notes

Nutrition

Calories: 791kcal | Carbohydrates: 36g | Protein: 104g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 445mg | Sodium: 4613mg | Potassium: 1632mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2289IU | Vitamin C: 103mg | Calcium: 412mg | Iron: 7mg

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