Gareth Ward’s Crab Katsu Curry
Gareth Ward's restaurant Ynyshir is located on the coast of mid-Wales near the Snowdonia National Park. Here he uses beautiful fresh crab for a katsu curry with a difference!
Ingredients
- 1 medium crab cooked in simmering seasoned water
For the curry sauce:
- 500g garlic paste
- 500g onion paste
- 4tbsp mild curry powder
- 4tbsp cumin powder
- 4tbsp coriander powder
- 4tbsp turmeric powder
- 1l white chicken stock
- 100ml soy sauce
To serve:
- Puffed wild rice
- Coriander
Method
Remove the white crab meat from the cooled crab. Leave the meat somewhere warm once picked.
Cook onion and garlic paste in some sunflower oil. Cool for 5-10mins stirring constantly. Add all spices. Cool for about 5 mins constantly stirring, then add chicken stock and soy sauce and bring to the boil, then simmer until thick. Blend and pass through a sieve. Season to taste with soy and rice vinegar.
To serve: divide crab into 4 bowls and spoon over room temp curry sauce. Garnish with puffed rice and chopped fresh coriander.
Ingredients
- 1 medium crab cooked in simmering seasoned water
For the curry sauce:
- 500g garlic paste
- 500g onion paste
- 4tbsp mild curry powder
- 4tbsp cumin powder
- 4tbsp coriander powder
- 4tbsp turmeric powder
- 1l white chicken stock
- 100ml soy sauce
To serve:
- Puffed wild rice
- Coriander
Method
Remove the white crab meat from the cooled crab. Leave the meat somewhere warm once picked.
Cook onion and garlic paste in some sunflower oil. Cool for 5-10mins stirring constantly. Add all spices. Cool for about 5 mins constantly stirring, then add chicken stock and soy sauce and bring to the boil, then simmer until thick. Blend and pass through a sieve. Season to taste with soy and rice vinegar.
To serve: divide crab into 4 bowls and spoon over room temp curry sauce. Garnish with puffed rice and chopped fresh coriander.
