Description
My two favorite things: dungeness crab and curry meet together to make an unusual, but lovely curry. Very romantic, and it would be great treat for a dinner-date. This recipe is from "pacific passions cookbook" by karen barnaby.
Ingredients
- Dungeness Crabs
- Whole Coriander Seeds
- Whole Black Peppercorn
- Sweet Paprika
- Cayenne Pepper
- Turmeric
- Vegetable Oil
- Black Mustard Seeds
- Onion
- Garlic Cloves
- Water
- Coconut Milk
Instructions
- Bring a large pot of water to a boil
- Drop in the crabs and cook until they stop moving, about 3-4 minutes
- Remove the crabs from the pot and cool
- When they are cool enough to handle, pull of and discard the top shell
- Scrape the insides clean with a small spoon
- Remove the spongy lungs on both sides of the body
- With a heavy knife, cut the crabs in quarters and crack the claws
- Set aside
- Heat a small frying pan over medium heat
- Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder
- Place in a bowl and add the paprika, cayenne and turmeric
- Set aside
- Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces
- Fry the black mustard seeds until they pop
- Add the onions and garlic and cook until lightly browned
- Stir in the spice mixture and the water
- Bring to a boil, and then simmer until the mixture is reduced by half
- Add the coconut milk and bring to boil
- Season with salt and add the crab
- Cook for 5 minutes, turning the pieces over to ensure even cooking
- Remove from the heat and serve