Soft Shell Crab Curry
This curry is full of flavour and the delicate soft shell crab is a real treat.
- Makes : 6 |
- Difficulty: moderate
- Prep Time : 2:20 hours |
- Cook Time : 35 mins
1 C (250 ml) rice flour
¼ C (60 ml) cake flour
2 Tbsp (30 ml) baking powder
200 ml soda water
1 C (250 ml) vegetable oil
2 onions, diced
4 Tbsp (60 ml) fine chilli powder
1 Tbsp (15 ml) ground coriander
1 Tbsp (15 ml) ground cumin
1 tsp (5 ml) black mustard seeds
1 tsp (5 ml) cumin seeds
12 fresh curry leaves
2 fresh green chillies, slit in half lengthways
2 Tbsp (30 ml) chopped garlic
2 Tbsp (30 ml) grated ginger
4 tomatoes, puréed
1 C (250 ml) lime juice, freshly squeezed
½ C (125 ml) lemon juice, freshly squeezed
a small handful of fresh coriander, chopped
6 soft shell crab, cleaned
oil for deep-frying
fresh lemon to serve
Combine all of the ingredients and mix well using a whisk or electric beater. Allow the batter to rest for an hour before using.
Place the oil into a medium sized saucepan and bring up to a low heat. Add the onion and sweat for 10 minutes until soft and translucent.
Add all the spices and the chilli and fry gently for 5 minutes. Add the ginger and garlic and cook for a further 5 minutes and then add the tomato purée. Allow the mixture to simmer for 10 minutes, stirring occasionally.
Add the lime and lemon juice and cook for 5 minutes. Finish off with the fresh coriander.
Season to taste and allow the curry to rest for 2 hours before using.
Place the oil in a deep-fryer or a deep saucepan and heat to frying temperature.
Roll the crab in the batter and deep fry until crisp at 180 C° (about 3 minutes)
Heat the curry sauce and coat the crab in the sauce. Check seasoning and adjust if necessary. Finish with a squeeze of fresh lemon.
Best served with hot, steamed basmati rice and sambals.