Korma Spider Crab Curry with Crispy Onions
This wonderfully fragrant crab curry is really simple and quick to make and it looks gorgeous on the plate too!
Ingredients
- 25ml vegetable oil
- 1 onion, peeled and diced
- 2 garlic cloves, chopped
- 1 x 5 cms knob ginger, grated
- 4 tablespoons korma paste
- 50g ground almonds
- 250ml chicken stock
- 250ml coconut milk
- 50g sultanas
- 1 kilo spider crab, cooked
- 1 bunch coriander, chopped
- 2 large shallots, peeled and sliced
- 100ml milk
- 50g plain flour
- Vegetable oil for frying
To serve:
- Rice
- Toasted coconut flakes
Method
Heat a deep fat fryer to 180°C.
Heat a non-stick large frying pan over a medium heat and add the 25ml vegetable oil. When the oil is hot add the onions, garlic and ginger then cook until deeply coloured. Add the paste and almonds then the stock and coconut milk and bring to a gentle simmer.
Add the crab and cook for 5 minutes.
Meanwhile toss the shallots in milk then flour and deep fry for 1 minute. When they have coloured drain onto a plate lined with kitchen paper.
To serve: spoon the crab korma into a large serving bowl, sprinkle over coriander, toasted coconut flakes, deep fried onions and accompany with cooked rice.
Ingredients
- 25ml vegetable oil
- 1 onion, peeled and diced
- 2 garlic cloves, chopped
- 1 x 5 cms knob ginger, grated
- 4 tablespoons korma paste
- 50g ground almonds
- 250ml chicken stock
- 250ml coconut milk
- 50g sultanas
- 1 kilo spider crab, cooked
- 1 bunch coriander, chopped
- 2 large shallots, peeled and sliced
- 100ml milk
- 50g plain flour
- Vegetable oil for frying
To serve:
- Rice
- Toasted coconut flakes
Method
Heat a deep fat fryer to 180°C.
Heat a non-stick large frying pan over a medium heat and add the 25ml vegetable oil. When the oil is hot add the onions, garlic and ginger then cook until deeply coloured. Add the paste and almonds then the stock and coconut milk and bring to a gentle simmer.
Add the crab and cook for 5 minutes.
Meanwhile toss the shallots in milk then flour and deep fry for 1 minute. When they have coloured drain onto a plate lined with kitchen paper.
To serve: spoon the crab korma into a large serving bowl, sprinkle over coriander, toasted coconut flakes, deep fried onions and accompany with cooked rice.
