Keralan crab with Currimbhoy salad
Ingredients
- For the Keralan crab
-
1 tbsp sunflower oil
1 tsp mustard seeds
2.5cm/1in fresh ginger, peeled and finely chopped
1 garlic clove, finely chopped
3-4 curry leaves, finely shredded
1 green chilli, chopped
1 small dried red chilli, soaked in water, then drained and finely sliced
2 small shallots, finely chopped
75g-110g/3oz-4oz fresh coconut, grated
½ tsp red chilli powder
¼ tsp ground turmeric
200g/7oz white crabmeat, picked and all shell removed
1 plum tomato, seeds removed, finely chopped
1 tbsp fresh coriander leaves, roughly chopped
salt and freshly ground black pepper
- For the Currimbhoy salad
-
1 free-range egg yolk
1 tsp white wine vinegar
½ tsp Dijon mustard
150ml/5fl oz rapeseed oil
2 garlic cloves, finely chopped
2 green chillies, finely chopped
3 tbsp coriander leaves, roughly chopped
½ lime, juice only
salt and freshly ground black pepper
2 tbsp olive oil
4 thin slices white bread, cut into cubes
4 hard boiled eggs, roughly chopped to about ½cm/0.2in
250g/9oz Cos lettuce or any large leafy lettuce, cut into 2.5cm/1in pieces
small handful fresh coriander leaves, roughly chopped
Preparation method
-
For the Keralan crab, make sure that all the ingredients are prepared before you start cooking. Place the oil in a wok or kadhai (a traditional Indian iron wok) and bring the heat up until it forms a haze. Add a couple of mustard seeds to check if they crackle immediately - take care doing this as they will pop as they hit the pan.
-
When the oil is ready, carefully add the mustard seeds and, if possible, cover the pan with a lid for a few moments to prevent the seeds from flying off and hitting you.
-
As soon as the crackling dies down and the aroma resembles the smell of roasting, add the ginger, garlic, curry leaves and the green and red chillies.
-
As soon as the garlic turns pale, but not deep golden-brown, add the shallots and continue to fry until soft.
-
Add the coconut and fry for 3-4 minutes. Add the chilli powder and ground turmeric.
-
Fry for a further 30 seconds before adding the crabmeat, mixing well with a wooden spoon for a further minute.
-
Add the tomato and coriander and mix to combine. Add salt and freshly ground black pepper, to taste.
-
For the Currimbhoy salad, start by making the mayonnaise. Place the egg yolk, vinegar and mustard into a food processor and blend until pale and creamy.
-
With the motor running, gradually pour in the oil in a steady stream until the mayonnaise has thickened.
-
Measure 200g/7oz of the mayonnaise into a large bowl (any remaining mayonnaise should be covered and placed in the fridge - do not keep it for longer than two days).
-
Add the garlic, chillies, coriander leaves and lime juice to the mayonnaise in the bowl and mix thoroughly. Season with salt and freshly ground black pepper and set aside.
-
Heat a frying pan until hot and add the olive oil. Add the bread, season with salt and freshly ground black pepper and fry for 2-3 minutes or until golden-brown and crisp on all sides.
-
Remove the fried bread (croûtons) from the pan and drain on kitchen paper.
-
Add the chopped eggs and lettuce leaves to the flavoured mayonnaise and mix - take care not to over mix as the lettuce will go limp very rapidly.
-
Add half of the croûtons to the bowl while mixing, reserving the rest for garnish.
-
To serve, pile the salad onto a plate, top with more croûtons and coriander leaves and spoon the crab alongside. Serve immediately.
