Kerala crab fry

The crabs kept in its shells are simmered in flavourful aromatic Indian spices, drawing the sweetness of the meat out.

• serves

  2

• prep

  30 minutes

• cook

  25 minutes

• difficulty

  Mid

Stream free On Demand

Kochi, Kerala and Kerala Backwaters

episode • Luke Nguyen's India • 

travel • 

49m

PG

episode • Luke Nguyen's India • 

travel • 

49m

PG

Ingredients

• 2 uncooked mud crabs or 4 small sea crabs, cleaned
• 60 ml (¼ cup) coconut oil
• ½ tsp fenugreek seeds
• 1 tsp black mustard seeds
• 1 tbsp picked curry leaves
• 4 dried red chillies
• ½ cup sliced red Asian shallots
• 5 cm piece ginger, peeled and cut into julienne
• 2 red onions, thinly sliced
• 4 garlic cloves, sliced
• 3 green chillies, halved lengthways
• 3 Roma tomatoes (2 diced, 1 cut into wedges)
• 1 tbsp ground coriander
• ½ tsp ground turmeric
• 2 tbsp chilli powder
• 1 fresh green coconut, water extracted (or 250 ml unsweetened coconut water)
• ½ tsp salt
• 2 -3 pieces dried kokum, soaked in 100 ml warm water for 30 minutes
• ½ tsp garam masala
• ½ tsp ground black pepper
• 10 curry leaf stalks, with leaves attached
• 60 ml (¼ cup) coconut cream

Instructions

1. Using a cleaver, chop the crab into large bite - size pieces.
2. Heat the coconut oil in a wide heavy based frying pan over high heat. Add the fenugreek seeds, mustard seeds and curry leaves and stir for 10 seconds or until fragrant. Add the red chillies and shallots and stir to combine well. Add the ginger and onion, then cook, stirring regularly until the onion is golden.
3. Add the garlic and green chilli, then stir in the diced tomato.
4. Add the coriander, turmeric and ground chilli. Add the coconut water and crab pieces and stir to combine well. Cover and simmer for 10 - 15 minutes or until the crab is just cooked through.
5. Stir in the salt, soaked kokam and soaking water, the garam masala, black pepper, curry leaf stalks and coconut cream. Taste and adjust the seasoning if necessary, then serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Kochi, Kerala and Kerala Backwaters

episode • Luke Nguyen's India • 

travel • 

49m

PG

episode • Luke Nguyen's India • 

travel • 

49m

PG