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Indian
Food Recipes - Indian Coromandel-style Crab Curry Recipe
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Seafood
Recipes -
Coromandel-style crab Curry
Ingredients
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1 coconut, grated (shredded)
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30 ml/2 tbsp coriander
(cilantro) seeds
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75m1/5 tbsp coconut milk
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150 ml/1/4 pt/2/3 cup water
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45 ml/3 tbsp oil
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15ml/1 tbsp black mustard seeds
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2 dried red chilies
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2.5ml/1/2 tsp black peppercorns
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5 cloves garlic, crushed
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2.5cm/1
in ginger root, finely chopped
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1 onion, finely chopped
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5ml/1 tsp ground coriander
(cilantro)
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5 ml/1 tsp ground cumin
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5ml/1 tsp ground turmeric
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15 ml/1 tbsp chili powder
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30ml/2 tbsp chopped fresh
coriander (cilantro)
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1.5 kg/3 lb crab meat
Method:
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Puree the coconut, coriander
seeds, coconut milk and water to a paste in a
blender or food processor, adding a little more
water if necessary. Strain through muslin
(cheesecloth); there should be about 300ml/1/2 pt/ 1
1/4 cups of milk.
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Blend the puree again with a
further 100ml/4fl oz/1/2 cup of water and strain
again to give 600ml/1 pt/2 1/2 cups in total.
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Heat the oil and fry the
mustard seeds and chilies until the seeds start
crackling. Add the peppercorns, garlic and ginger
and fry for 1 minute. Add the onion and fry until
browned. Add the coriander, cumin, salt, turmeric
and chili powder and cook for 3 minutes.
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Add the coconut milk and bring
to the boil. Mix in half the coriander and the crab
meat. Simmer for 5 minutes until the crab meat is
cooked.
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Garnish with the remaining
coriander and serve hot with plain rice, vegetables
and papadums.
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