Soul Food

Soul Food

Soul Food

Swimmer crab in comfort curry with coconut milk and Indian rice: an exclusive recipe prepared by chef Gaggan Anand and Gallery Vask’s chef Chele Gonzalez.

19 November, 2015
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serves for

8

total time

0 HR 0 MIN

ingredients

Crabmeat
1kg blue swimmer
Onions
500g chopped red onions
Ginger
150g chopped
green chili
20g chopped
curry leaves
20g
Mustard seeds
5 g
turmeric
1tbsp
red chili powder
1tbsp
Coriander
Chopped
tamarind
Fresh
Coconut milk
3 l
salt
Oil

Preparation

Heat the oil on a pot.

Roast in the onions, mustard seed, curry leaves and chili until onions are translucent.

Then add in turmeric and red chili powder.

Continue roasting until fragrant.

Add in coconut milk and bring it to a simmer for 5mins.

Season to taste with salt and tamarind.

Lastly add in the crabmeat and finely chopped coriander.

Ready to serve with hot steam rice.

a close-up of Gaggan Anand

Gaggan Anand

Chef Gaggan Anand put India in the fine dining spot with his eponymous Bangkok restaurant, showing at the same time the richness and refinement of the food

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