Soul Food

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.

BYGaggan Anand,

19 November, 2015

serves for

total time

0 HR 0 MIN

ingredients

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

Preparation

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.

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