South Indian-style Curry Crabs
I defrosted the 2 remaining blue flower crabs today to make space for a bit of gelato in the tiny freezer and had to cook them. Decided to make South Indian-style Curry Crabs, albeit a lower-fat version than what I usually do. I've been binging non-stop lately and it's only going to get worse. This whole week I have lunch appointments almost every day and add them to playdates in the afternoons (= afternoon tea snacks) and I'll look like the Michelin mascot by Summer.
At the PTA meeting today, I found myself with 2 new assignments all as usual linked to food. I hope I remember the schedule as I am trying to do many things at the same time and am starting to lose track of everything. Just realised that I've yet to file our Italian taxes and then I'll have to deal with the French ones. I need a drink.
I'm posting my normal recipe for the curry crabs below, though the sauce in my picture looks weak because it contained no rice flour and had low-fat yoghurt instead of roasted grated coconut and coconut milk. I still had a finger-licking time with them, but it lacked a bit of depth. Why don't I have one of those super metabolic rates?
South Indian-style Curry Crabs :
2 Blue Flower Crabs (cleaned and chopped into pieces)
Rice flour (to coat the crabs)
1 piece Ginger (julienned or minced)
4-5 Shallots (diced)
1/2 Tsp Mustard seeds
1 Cinnamon stick
2 whole Cloves
2 Cardamom pods
1/2 Tsp ground Turmeric
2 Tbsp ground Coriander
1 Tsp ground Chilli
1/2 - 1 Tsp ground Black Pepper
Salt to taste
1 fresh Green Chilli or Thai Chilli
1 Tomato (diced)
A handful of Curry leaves
2 Tbsp roasted grated Coconut
180ml Coconut Milk
Coat the crab in some rice flour. Heat up a little oil in a wok. When it's hot, stir-fry the crabs in them. They do not need to be cooked through, remove them when they turn red. Set aside.
Add more oil into the wok and fry the ginger and shallots till fragrant.
Add the whole and ground dry spices to roast. At this point, it is possible to just continue from here or remove the spices, cool them a little before grinding them into a rough paste to be returned to the oil.
Add the chilli, tomatoes and curry leaves.
Return the crabs to the wok. Mix well.
Stir in the roasted coconut followed by the coconut milk.
It's a dry curry so there normally wouldn't be alot of sauce. Best eaten with the fingers.