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.

November 19, 2015

serves for

8

total time

0 HR 0 MIN

ingredients

1kg blue swimmer
500g chopped red onions
150g chopped
20g chopped
1tbsp
Chopped
Fresh
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.

BAA…Boy (Sous Vide Suckling Pig)

BAA…Boy (Sous Vide Suckling Pig)

Next Recipe