Crab Roast

Crab Roast

crab
sliced shallots
sliced onion
crushed garlic
julienned ginger
tomato
lemon
crushed pepper
green chilli
turmeric powder
freshly crushed garam masala
curry leaves
hing
oil
salt
mustard seeds
800 gms
as required
2
1 pod
2 inch piece
1
1
1 tsp                
3
1 tsp
¾ tsp
as required
a pinch
2 tsp
to taste
1 tsp

Instructions

1. Clean the crab properly under cold running water and set it aside to drain completely. Then marinate it with turmeric powder, crushed pepper, lemon juice, and salt for 30 minutes. In a large tawa, heat oil and add mustard seeds and curry leaves.

2. Add a pinch of hing, ginger, and garlic, and sauté it for a few minutes. Then add the green chilli, shallots, and onions, and sauté till its soft and done, then add the garam masala and sauté it for a few more minutes.

3. Finally, add the tomatoes and sauté until they are softened and the oil separates. Add the crabs and salt and sauté well on high heat for a few minutes. Make sure the crab is fully covered in masala. Add a little water, cover it, and cook till done. Garnish it with curry leaves.

Fish Exotika

refined oil
yellow curry paste
turmeric powder
lemongrass
coconut milk
fish sauce
castor sugar
fish fillet
cleaned prawns
chopped onion
chopped garlic
deep fried eggplant
tomato paste
chopped spring onion
sambal
fried onions
red chilli
mizuna leaves
basil sprigs
coriander sprigs
2 tsp
1 tsp
½ tsp
2
1 cup
2 tsp
2 tsp
120 gms
5
½
1 tsp
8
1 tsp
1 tsp
1 tsp
2 gms
2 gms
2 gms
3
4

Instructions

1. To prepare the poached barramundi, take oil in a pan, add yellow curry paste and sauté. Now add turmeric powder, stir, and add coconut milk. Then add bruised lemongrass and allow it to simmer. Finish with sauce and sugar and add the fish fillet and allow it to poach.

2. To prepare sambal prawn, heat oil in a pan and add chopped onion, garlic, and sauté. Add prawns and fried and cooked eggplant and then sauté further. Stir in diluted tomato paste and chilli sambal. Season it with sugar and fish sauce and toss with spring onions.

3. Mould the prepared prawn sambal in a three inch wide ring mould in a deep paste plate. Top it with the poached fish fillet and pour the reduced curry on the side. Garnish it with a salad of mixed mizuna leaves, basil sprigs, and coriander sprigs.