- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 tbsp vegetable oil
- ï¿½ tsp mustard seeds
- ï¿½ tsp poppy seeds
- 1 sprig of curry leaves
- ï¿½ Spanish onions, chopped
- 4 clove garlic, finely chopped
- ï¿½ tsp turmeric
- 3 tbsp yogurt
- 150 ml tinned coconut milk
- 2 tbsp desiccated coconut
- 200 g fresh or frozen crab meat, flaked, moisture pressed out
- 2 tbsp sweetcorn
- coriander, chopped, to garnish
Tips and Suggestions
If you have used whole crabs, serve the mixture in the crab shells. The dish may be served hot or at room temperature.
Curry leaves have a unique lemony, slightly bitter flavour. They can be found in Asian food stores and are worth buying in quantity and keeping in the freezer. Use them to perk up plainly boiled rice or add to curries. Don't bother with dried leaves - they have no flavour.
1. Heat the oil in a large heavy-based frying pan over medium heat. Add the mustard seeds. When they start to splutter, add the poppy seeds.
2. After a few seconds, add the curry leaves then the onion. Gently fry for about 5 minutes until the onion becomes translucent.
3. Add the garlic and cook for another minute.
4. Stir in the turmeric and cook for 10 seconds.
5. Reduce the heat and add the yoghurt. Simmer gently for 1 minute then add the coconut milk and desiccated coconut. Continue to simmer for 3-4 minutes until reduced.
6. Stir in the crab meat and sweetcorn. Season with salt if required. Raise the heat and bring to the boil for a few seconds.
7. Garnished with chopped coriander just before serving.
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