Curried Crab with Coconut and Chili

• Gluten free

• Seafood

  • 2 1/4 lbs Live crab

• Produce

  • 5 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 Green chile, large
  • 1 Tomato, medium ripe
  • 1 White onion

• Canned Goods

  • 9 oz Coconut milk, unsweetened

• Baking & Spices

  • 1 tbsp Chile powder
  • 1/4 cup Coriander seeds
  • 1 tbsp Peppercorns, whole black
  • 1 Sea salt
  • 1/2 oz Turmeric, fresh

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 5 1/2 oz White wine vinegar

• Nuts & Seeds

  • 1 1/2 tbsp Cumin seeds
  • 2 oz Desiccated coconut

• Frozen

  • 10 Curry, fresh leaves

Found on foodnetwork.com

Description

Ingredients

• 2 1/4 pounds live crab
• 1/4 cup coriander seeds
• 1 1/2 tablespoons cumin seeds
• 1 tablespoon whole black peppercorns
• Sea salt
• 5 1/2 ounces white wine vinegar
• 2 ounces desiccated coconut
• 1 tablespoon finely grated fresh ginger
• 5 garlic cloves
• 1 large green chile, chopped
• 1 white onion, chopped
• 1 tablespoon canola oil
• 1 medium ripe tomato, diced
• 10 fresh curry leaves
• 1/2 ounce fresh turmeric, peeled and finely grated
• 1 tablespoon chile powder
• 9 ounces unsweetened coconut milk

Directions

• Directions Watch how to make this recipe. Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.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. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.Heat the oil in a heavy, large, wide pot over low heat. 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. 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. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.Divide the crab pieces and sauce among shallow wide soup plates and serve immediately. Recipe courtesy of Curtis Stone CATEGORIES: Crab Main Dish Curry View All Main Ingredient Crab Coconut Course Main Dish Dish Curry Technique Sauteing