Crab meat: 1kg blue swimmer
Onion: 500g chopped red onions
Ginger: 150g chopped
Green chiles: 20g chopped
Curry leaves: 20g
Mustard seeds: 5 g
Turmeric: 1tbsp
Red chili powder: 1tbsp
Coriander: Chopped
Tamarind: Fresh
Coconut milk: 3 l
Salt
Oil
Swimmer crab in comfort curry with coconut milk and Indian rice: an exclusive recipe prepared by chef Gaggan Anand and Gallery Vask’s chef Chele Gonzalez.
Heat the oil on a pot.
Roast in the onions, mustard seed, curry leaves and chili until onions are translucent.
Then add in turmeric and red chili powder.
Continue roasting until fragrant.
Add in coconut milk and bring it to a simmer for 5mins.
Season to taste with salt and tamarind.
Lastly add in the crabmeat and finely chopped coriander.
Ready to serve with hot steam rice.
