Indian Chilli Crab – Riwazi Kekda
This Indian chilli crab dish from Atul Kochhar packs a punch. Sweet, spicy, crispy, this is such a delicious dish and is served in a stunning marinade!
Ingredients
- 4 large (Whale) soft-shell crabs
Marinade
- 4 tbsp rice flour
- 2 tbsp corn flour
- ¼ tsp red chilli powder
- 2 tsp chilli paste (gochujang)
- ½ tsp black pepper powder
- Salt, to taste
- 1 egg
- 2 tsp ginger-garlic paste
Sauce
- 2 tbsp rapeseed oil
- 20 curry leaves
- 2 tbsp garlic, chopped
- 2 green chillies, chopped
- 2 red chillies, chopped
- 2 tbsp ginger, finely chopped
- 2tbsp tomato puree
- 2 fresh tomatoes, blitzed in a food processor
- 1 tbsp lime juice
- 1 tsp red chilli paste (gochujang)
- Salt, to taste
- 1 tsp Manuka honey
- 1 lime, zest and juice
Toppings
- 2 shallots, thinly sliced and deep-fried until crisp
- 2 tbsp almond flakes, toasted
- 2 tbsp chives, chopped
- Generous pinch of coriander cress
- 2 red chillies, thinly sliced
- 1 lime, zested
- 1 tsp manuka honey, to drizzle
Method
Wash and keep the crabs in a colander to drain and dry with kitchen paper.
Mix all the marinade ingredients, add the crabs to the marinade, and set aside for 15 minutes. Deep fry the crabs for 8-10 minutes, until crisp, red and cooked. Keep warm to one side.
Meanwhile, heat 2 tbsp oil in a wok. Once hot, add curry leaves, garlic, ginger, green and red chilli. Sauté until ginger and garlic are caramelised. Add tomato and chilli paste, blitzed tomatoes and sauté for 3-4 minutes and then add lime juice, salt, honey and chopped coriander leaves. Cook for 7-8 minutes until the sauce thickens.
Add the crabs to the sauce and toss quickly, coating the crab with the chilli sauce and add lime zest and juice.
Serve on a sharing platter topped with crips shallots, almonds, red chillies, coriander cress, lime zest and drizzle Manuka honey. Serve hot. It should taste, spicy, hot, sour & sweet with the crunch of toppings.
Ingredients
- 4 large (Whale) soft-shell crabs
Marinade
- 4 tbsp rice flour
- 2 tbsp corn flour
- ¼ tsp red chilli powder
- 2 tsp chilli paste (gochujang)
- ½ tsp black pepper powder
- Salt, to taste
- 1 egg
- 2 tsp ginger-garlic paste
Sauce
- 2 tbsp rapeseed oil
- 20 curry leaves
- 2 tbsp garlic, chopped
- 2 green chillies, chopped
- 2 red chillies, chopped
- 2 tbsp ginger, finely chopped
- 2tbsp tomato puree
- 2 fresh tomatoes, blitzed in a food processor
- 1 tbsp lime juice
- 1 tsp red chilli paste (gochujang)
- Salt, to taste
- 1 tsp Manuka honey
- 1 lime, zest and juice
Toppings
- 2 shallots, thinly sliced and deep-fried until crisp
- 2 tbsp almond flakes, toasted
- 2 tbsp chives, chopped
- Generous pinch of coriander cress
- 2 red chillies, thinly sliced
- 1 lime, zested
- 1 tsp manuka honey, to drizzle
Method
Wash and keep the crabs in a colander to drain and dry with kitchen paper.
Mix all the marinade ingredients, add the crabs to the marinade, and set aside for 15 minutes. Deep fry the crabs for 8-10 minutes, until crisp, red and cooked. Keep warm to one side.
Meanwhile, heat 2 tbsp oil in a wok. Once hot, add curry leaves, garlic, ginger, green and red chilli. Sauté until ginger and garlic are caramelised. Add tomato and chilli paste, blitzed tomatoes and sauté for 3-4 minutes and then add lime juice, salt, honey and chopped coriander leaves. Cook for 7-8 minutes until the sauce thickens.
Add the crabs to the sauce and toss quickly, coating the crab with the chilli sauce and add lime zest and juice.
Serve on a sharing platter topped with crips shallots, almonds, red chillies, coriander cress, lime zest and drizzle Manuka honey. Serve hot. It should taste, spicy, hot, sour & sweet with the crunch of toppings.
