Coconut Lime Crab Curry & Ginger Rice
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 25 minutes (mostly the time for the rice to cook)
- 1 cup uncooked brown basmati rice
- 4 teaspoons curry powder (I use Baba's meat curry powder)
- 3-4 tablespoons oil
- 2 red onions, halved and sliced
- 2 inches of ginger, peeled and thinly sliced, divided
- 2 cloves garlic, peeled and finely diced
- 1 cup water
- 100ml/3.5ozs. coconut cream
- Juice from 1-2 limes (it depends on how juicy the limes are)
- 8 curry leaves
- 2 teaspoons salt (or to taste)
- 4 teaspoons sugar (or to taste)
- 750g blue swimmer crab, cut in half
- 3 tablespoons green onions
Buyer's tip: Baba's curry powders are excellent and if you want a full flavoured curry powder then have this on standby. They're available from Asian grocery stores as well as some Indian grocery stores.
Step 1 - Rinse the rice until the water runs clear. I usually have to do this 3-4 times. Place enough water according to instructions and add half of the sliced ginger to the pot. Steam until ready.
Step 2 - Heat a large pot and dry fry the curry powder for a couple of minutes until fragrant. Add oil, onions and the other half of the sliced ginger. Fry until the onions are coated in spices and softened. Then add the garlic and cook for another couple of minutes. Add the water, coconut cream, lime juice and curry leaves and then season with salt and sugar. You want the curry sauce to be perfectly seasoned now. It is a bit more sugar than you would think but this really pops with the extra sweetness. Then add the crab and cook with the lid on until the crab shell turns red.
Step 3 - Sprinkle the crab with the green onions and serve with ginger rice.