Facebook Keralan Coconut Mudcrab Curry by Harry Foster Recipe | The Spice Tailor

Keralan Coconut Mudcrab Curry by Harry Foster

It was such a joy to work with Australian sustainable seafood expert and MasterChef contestant, Harry Foster, who created this wonderful seafood recipe for us. Harry is a fantastic chef and his knowledge of seafood is second to none. If you are lucky enough to live near sandy beaches like Harry, this is the perfect seafood recipe too cook outdoors. But, it can also be replicated in your in-land kitchen with seafood from your local fishmonger or supermarket. Harry added some green chilli over the top; we would add one or two whole green chillies in with the curry for added heat and flavour. We would also add a good splash of water or fish stock to the sauce.
  • 2-3serves
  • 5mins prep
  • 20mins cook
It was such a joy to work with Australian sustainable seafood expert and MasterChef contestant, Harry Foster, who created this wonderful seafood recipe for us. Harry is a fantastic chef and his knowledge of seafood is second to none. If you are lucky enough to live near sandy beaches like Harry, this is the perfect seafood recipe too cook outdoors. But, it can also be replicated in your in-land kitchen with seafood from your local fishmonger or supermarket. Harry added some green chilli over the top; we would add one or two whole green chillies in with the curry for added heat and flavour. We would also add a good splash of water or fish stock to the sauce.
Made with
Keralan Coconut Curry

Keralan Coconut Curry

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Ingredients

  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • 1 whole mudcrab
    (If you can’t access mudcrab, then any other fresh crab species will be good, or alternatively 300g prawns or firm white fish would be a great substitute.)
  • 40ml oil
  • Basmati rice
  • Green chilli
  • Fresh coriander
  • Fresh cucumber

Optional extra: Roti Paratha

Method

  1. Start by preparing the crab – Remove the carapace, the gills and flush the gut cavity with salty water. Cut the crab in half, then cut the halves in half again between the four legs. Separate the claws from the body and, using the back of a knife, gently crack each section of the claws so flavour can penetrate the flesh.
  2. In a wok or large frying pan, bring the oil to heat over a medium-high flame. Add the whole spices from your spice sachet and fry for 30 seconds to infuse the flavour into the oil.
  3. Place your crab into the wok and toss until the crab is coated in the oil. Place the lid on and let the crab partially steam for 6 minutes, turning every 2 minutes.
  4. Add your sauce sachet along with a good splash of water and toss to cover the crab completely. Reduce to medium heat, place the lid on and let cook for 8-10 minutes.
  5. Serve on a bed of seasoned basmati rice and garnish with mint, green chilli and slices of fresh cucumber.
  6. Additionally, use roti paratha to soak up all of the beautiful juices.

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