Keralan Coconut Mudcrab Curry by Harry Foster
Keralan Coconut Mudcrab Curry by Harry Foster
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- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 whole mudcrab
(If you can’t access mudcrab, then any other fresh crab species will be good, or alternatively 300g prawns or firm white fish would be a great substitute.) - 40ml 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.
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 whole mudcrab
(If you can’t access mudcrab, then any other fresh crab species will be good, or alternatively 300g prawns or firm white fish would be a great substitute.) - 40ml 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.
Keep this recipe for later
Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.
Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.
