Standard Recipe Card

Name of Dish: Crab Curry Portion Nos: 4

Portion Size: 250
Cooking Method Boiling
Used:
Equipment
Used:

Documentation: ☐ Photos ☐ Recipe Card with food preparation list ☒ Workflow schedule ☐
Other
Ingredients Weight kg/l/unit
Oil 80 ml
fenugreek seeds 10 grams
mustard seeds 10 grams
garlic cloves , chopped 20 grams
ginger , grated 20 grams
curry leaves 5 grams
chilli powder 5 grams
 turmeric 5 grams
fish stock 300ml
coconut milk powder 15 grams
tamarind pulp water 30 ml
 tomatoes , cut into chunks 100 grams
white crabmeat 500 grams
brown crabmeat 20 grams
For the paste
frozen or fresh grated coconut 100 grams
cumin seeds 10 grams
peppercorns 10 grams
Cookery Method/Cooking Steps:
First, make the paste. Dry-roast the coconut, cumin seeds and peppercorns until golden, then pound
using a pestle and mortar or blend to a smooth paste.
Heat the oil in a saucepan, add the fenugreek and mustard seeds and cook until they start to crackle.
Add the garlic, green chilli, ginger, curry leaves and onion, sauté until golden, then add the chilli powder,
turmeric and coconut paste.
Cook for 10-15 mins, making sure the mixture doesn’t stick – add a splash of water if you need to. Add
the fish stock and reduce until the mixture thickens a little.
Add the coconut milk powder, tamarind pulp and tomatoes
Check the seasoning, then add the boiled crabmeat and heat through, stirring gently for 5 minutes.
Serve with rice