Kerala Boatman's Crab Curry

Name: Kerala Boatman's Crab Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 dried hot red chiles such as cayennes or chiles de árbol; 1 teaspoon brown or black mustard seeds; 1 teaspoons black peppercorns; 6 servings Accompaniment: cooked white or brown basmati rice; 59 milliliters packed fresh cilantro sprigs; 2 teaspoons coarse salt, or to taste; 355 milliliters Laxmis fresh coconut milkor canned unsweetened coconut milk; 1 inch a fresh gingerroot; 3 larges garlic cloves; 1 teaspoon ground coriander seeds; 1 teaspoon ground cumin; 680 grams lump crab meat; 1 medium onion; 6 servings Garnish: sliced scallion greens; 1 teaspoons turmeric; 2 Tbsps vegetable oil

Kerala Boatman's Crab Curry is a gluten free, dairy free, and pescatarian main course. One serving contains 437 calories, 26g of protein, and 19g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of chiles de árbol, garlic cloves, coarse salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the fresh gingerroot you could follow this main course with the Gingerbread With Fruited Compote as a dessert. It is a pretty expensive recipe for fans of Indian food. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Pick over crab meat to remove any bits of shell and cartilage. Chop onion and mince garlic. Peel gingerroot and mince. Wearing protective gloves, break chiles into 1-inch pieces and reserve, along with any seeds.

Ingredients you will need

Ginger

Crabmeat

Chili Pepper

Garlic

Ground Meat

Onion

Seeds

In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop. Stir in onion, garlic, gingerroot, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes. Stir in other spices until combined well.

Ingredients you will need

Mustard Seeds

Peppercorns

Ginger

Chili Pepper

Garlic

Spices

Onion

Seeds

Cooking Oil

Pop

Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes.

Ingredients you will need

Crab

While crab mixture is cooking, chop cilantro. Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes.

Ingredients you will need

Coconut Milk

Cilantro

Crab

Salt

Spoon curry over rice and garnish with scallion greens.

Ingredients you will need

Green Onions

Curry Powder

Rice

Ingredients

Servings:

dried hot red chiles such as cayennes or chiles de árbol 1teaspoon

brown or black mustard seeds 1teaspoons

black peppercorns 6servings

Accompaniment: cooked white or brown basmati rice 59milliliters

packed fresh cilantro sprigs 2teaspoons

coarse salt, or to taste 355milliliters

Laxmi's fresh coconut milkor canned unsweetened coconut milk 1inch

a fresh gingerroot 3larges

garlic cloves 1teaspoon

ground coriander seeds 1teaspoon

ground cumin 680grams

lump crab meat 1medium

onion 6servings

Garnish: sliced scallion greens 1teaspoons

turmeric 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.