KERALAN CRAB WITH SWEETCORN

Something a little out of the ordinary for an Indian dish! It makes a sensational dinner party starter - the presentation of this dish has a real “WOW” factor...

Serves 6 - 8

RECIPE
For The Curry

2 tbspn Vegetable Oil
2 Onions, peeled and finely sliced
1-2 Green Chillies, chopped
20 Curry Leaves
½ tspn Red Chilli Powder
1 tsp Ground Cumin
1 tsp Ground Coriander
4 Cloves Garlic, Peeled
2” Piece Fresh Root Ginger, peeled
½ tsp Ground Turmeric
400g Tin of Tomatoes
500ml water (maybe a little extra)
Salt to taste

FOR THE CRAB

2 tbspn Sunflower Oil
1 heaped tsp Black Mustard Seeds
1” Piece of Fresh Root Ginger, finely chopped
2 Cloves Garlic, finely chopped
2 Green Chillies, finely chopped
1 Dried Red Chilli, soaked in water and finely shredded
6-8 fresh Curry Leaves, finely shredded
150g Sweetcorn
2 Shallots, peeled and finely chopped
50g Coconut Chips
1 heaped tsp Red Chilli Powder
½ tsp Ground Turmeric
350g White Crabmeat
2 Small Plum Tomatoes, chopped
2 tbspn Coriander, chopped
Salt to taste

METHOD

FOR THE CURRY

Heat the oil in a deep saucepan over a medium heat and gently fry the onions with the green chilli and the curry leaves for 4-5 minutes, or until the onions are soft.

Transfer the onions, chillies and curry leaves to a food processor and add the rest of the curry ingredients.  Blend until smooth, adding more water if necessary.

Return the curry mixture into the pan and slowly bring to the boil, stirring frequently to prevent the bottom from burning.  Reduce the heat and simmer gently for 15 minutes.  Keep warm.

FOR THE CRAB

Heat the oil in a wok until smoking, then add the mustard seeds (be careful as the seeds will pop and crackle.  Cover the wok with a lid for a few moments to prevent the seeds from flying out).  Once the seeds have stopped crackling, add the ginger, garlic, chillies and curry leaves.

Cook for 2-3 minutes, stirring frequently, then add the sweet corn and shallots and cook for a further 2-3 minutes, or until the shallots are soft.

Add the coconut and fry for 3-4 minutes before adding the red chilli powder and ground turmeric.

Stir in the crab meat, tossing well for 1-2 minutes, then add the tomatoes and chopped coriander.  Season to taste with salt.

To serve, place a chefs’ ring in the middle of a serving bowl and pack in the crab meat.  Pour the hot curry sauce around, then remove the ring.

It can be served with rice alongside