Crab Curry Recipe (Curry Crab)

4 standard portions

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Ingredients

• 1½ lb crab meat ((680g))
• 2 tsp curry powder ((4g))
• 2 tsp seafood seasoning ((4g))
• 1 tsp black pepper ((2g))
• 1 tsp pink salt ((6g))
• 2 tbsp olive oil ((28g))
• 2 tbsp curry powder ((12g))
• 1 medium onion (chopped)
• 2 scallion (sliced)
• 4 garlic cloves (minced)
• ½ red bell pepper (chopped)
• ½ green bell pepper (chopped)
• 1 tbsp tomato paste ((16g))
• 1 tsp paprika ((2g))
• 2½ tsp seafood seasoning ((5g))
• 1 tsp parsley ((0.1g))
• 8 sprigs of thyme (tied together)
• 1 whole scotch bonnet
• 14 oz full fat coconut milk ((400ml))
• black pepper and pink salt to taste
• a batch of coconut dumpling

Method

1. Place the crab meat in a medium sized bowl.
2. Season with the curry powder, seafood seasoning, black pepper and pink salt then set aside.
3. In a medium sized saucepan, on medium heat, add the olive oil.
4. Add the curry powder and cook it for about one minute.
5. Add the onion, scallion, garlic and ginger and saute until soft and translucent.
6. Add the green, red bell peppers and tomato and cook for a few minutes until soft.
7. Stir in the tomato paste, followed by the seasoning - paprika, seafood seasoning and parsley.
8. Add the scotch bonnet pepper along with the sprigs of thyme.
9. Pour in the coconut milk and bring the saucepan to a rolling boil.
10. Reduce the heat to low and simmer with the lid on until the sauce starts to thicken (this should take roughly 15-20 minutes).
11. Finally fold in the crab meat, allow the meat to heat through for a few minutes and take on the flavour of the sauce (you don't want to overcook the crab meat as the texture will be rough).
12. Do a taste test and season with pink salt and black pepper to taste.
13. Once cooked, remove the thyme stems and scotch bonnet prior to serving.