1 pack of The Spice Tailor Keralan coconut curry
1 whole mud crab (If you can't access mud crab, then any other fresh crab species will be good, or alternatively 300g prawns or firm white fish would be a great substitute)
40 mL oil
Basmati rice
Green chilli
Fresh coriander
Fresh cucumber
Optional extra:
Roti paratha
Start by preparing the crab – remove the carapace, the gills and flush the gut cavity with salty water.
Cut the crab in half, then cut the halves in half again between the four legs. Separate the claws from the body and using the back of a knife, gently crack each section of the claws so flavour can penetrate the flesh.
In a wok or large frying pan, bring the oil to heat over a medium-high flame.
Add the whole spices from your spice sachet and fry for 30 seconds to infuse the flavour into the oil.
Place your crab into the wok and toss until the crab is coated in the oil. Place the lid on and let the crab partially steam for 6 minutes, turning every 2 minutes.
Add your sauce sachet along with a good splash of water and toss to cover the crab completely. Reduce to medium heat, place the lid on and let cook for 8-10 minutes.
Serve on a bed of seasoned basmati rice and garnish with mint, green chilli and slices of fresh cucumber.
Additionally, use roti paratha to soak up all of the beautiful juices.
Credits: The Spice Tailor
Photo Credits: The Spice Tailor
