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Crab Xacuti
Recipe by Sarah Todd
If you love a seafood and curry combination, this Crab Xacuti will be your new favourite.
- Steps
- Ingredients
Steps
- Place the Kashmiri chillies into a small bowl and cover with boiling water. Set aside to soften then drain well.
- Place the tamarind pulp into a small bowl and cover with water. Set aside to soften, pressing with a fork regularly. Press through a sieve to extract as much pulp as possible. Set aside.
- Place prepared crabs into a bowl. Add lemon, minced garlic and ½ tsp turmeric and mix well. Set aside in the fridge until needed.
- Heat 1 tablespoon oil in the frying pan over medium heat. Add chopped onion and softened Kashmiri chillies and cook for 5 minutes. Remove from the heat and allow to cool slightly. Process to a puree.
- Individually toast coriander seeds, cumin seeds, poppy seeds, fennel seeds, cinnamon, cloves, peppercorns, cardamom and mace, individually, for 30 - 60 seconds until aromatic. Allow to cool then process together in a spice grinder to a powder. Transfer to a small food processor. Add peeled garlic and chopped ginger and process to a paste.
- Place a wok over medium heat. Add oil and diced onion and cook for 5-6 minutes until softened. Add garam masala and cook for 1 minute until fragrant. Add onion and chilli paste, spice paste, chopped ginger and garlic and sauté for 3 minutes. Add water, tomato, coconut, tamarind, remaining turmeric, sugar, salt and nutmeg and simmer for 15-20 minutes.
- Place a second wok or large deep frypan over medium high heat. Add a layer of oil and shallow fry the crab for 5 minutes. Transfer to the curry sauce and cook for a further 5 minutes.
- To serve, divide between serving plates. Finish with a squeeze of lemon juice and fresh coriander leaves.
