Curried Crab with Coconut and Chili

Name: Curried Crab with Coconut and Chili
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 2
Cuisine: American
Ingredients: 1 Tbsp whole black peppercorns; 1 Tbsp canola oil; 1 Tbsp chile powder; 59 milliliters coriander seeds; 1 kilograms live crab; 2 Tbsps cumin seeds; 10 fresh curry leaves; 57 grams desiccated coconut; 1 Tbsp finely grated fresh ginger; 5 garlic cloves; 1 large green chile, chopped; 2 servings Sea salt; 1 medium ripe tomato, diced; 14 grams fresh turmeric, peeled and finely grated; 255 grams unsweetened coconut milk; 1 white onion, chopped; 156 grams white wine vinegar

Need a gluten free, dairy free, whole 30, and pescatarian main course? Curried Crab with Coconut and Chili could be an amazing recipe to try. One serving contains 822 calories, 34g of protein, and 61g of fat. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up tomato, coriander seeds, curry leaves, and a few other things to make it today. To use up the desiccated coconut you could follow this main course with the Tropical treat as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 5 minutes. It can be enjoyed any time, but it is especially good for The Super Bowl. This recipe is typical of American cuisine.

Instructions

Watch how to make this recipe.

Place the crab in the freezer for 2 hours or until it stops moving.

Ingredients you will need

Crab

Remove the legs and crack them with a rolling pin.

Equipment you will use

Rolling Pin

Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.

Ingredients you will need

Pasta Shells

Crab

Heat a medium saute pan over medium heat.

Equipment you will use

Frying Pan

Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.

Ingredients you will need

Whole Coriander Seeds

Cumin Seeds

Peppercorns

Seeds

To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder.

Ingredients you will need

Whole Coriander Seeds

Cumin Seeds

Peppercorns

Salt

Equipment you will use

Mortar And Pestle

Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.

Ingredients you will need

Coconut

Vinegar

Garlic

Ginger

Onion

Chili Pepper

Equipment you will use

Food Processor

Heat the oil in a heavy, large, wide pot over low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes.

Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes.

Ingredients you will need

Chili Powder

Curry Leaves

Turmeric

Tomato

Sauce

Salt

Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes.

Ingredients you will need

Water

Crab

Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.

Ingredients you will need

Coconut Milk

Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

Ingredients you will need

Soup

Crab

Equipment

Ingredients

Servings:

1Tbsp

whole black peppercorns 1Tbsp

canola oil 1Tbsp

chile powder 59milliliters

coriander seeds 1kilograms

live crab 2Tbsps

cumin seeds 10

fresh curry leaves 57grams

desiccated coconut 1Tbsp

finely grated fresh ginger 5

garlic cloves 1large

green chile, chopped 2servings

Sea salt 1medium

ripe tomato, diced 14grams

fresh turmeric, peeled and finely grated 255grams

unsweetened coconut milk 1

white onion, chopped 156grams

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.