Whole Goan crab with a pickled cucumber and grapefruit salad
Michael Bremner shows us how to use Spice Tailor Fiery Goan Curry to create a glorious dish of sweet crab meat in a sauce made of vinegar, onions, tomato and plenty of fiery red chillies. Pickled cucumber and pink grapefruit salad add a refreshing contrast to this delicious spicy curry.
Ingredients
Goan crab curry
- 2 crabs , approximately 500g each, left in the freezer for 30 minutes until 1 hour, until insensate
- 2l water
- 70g of salt
- 1 packet of Goan curry sauce
- 1 tbsp of coconut oil
- 10 new potatoes , boiled and halved
- 100ml of coconut milk
- 10 cherry tomatoes
- 1/2 bunch of coriander
Pickled cucumber and grapefruit salad
- 1/2 cucumber
- 60g of sugar
- 60g of white wine vinegar
- 60g of water
- 1 pink grapefruit
To serve
- 1 lime , cut into wedges
Equipment
- Oyster knife
Method
1
Begin by killing the crabs. Turn the crab onto its back, lift the triangular flap on the base of the crab and push an oyster knife (or similar) through the hole, twisting vigorously once it's inside. Turn the crab over and set aside for 2 minutes. This is the most humane way to kill the crabs, however if you'd prefer to avoid this process ask your fishmonger to do it for you, just make sure to use the crab on the day it is killed
- 2 crabs , approximately 500g each, left in the freezer for 30 minutes until 1 hour, until insensate
2
In a large saucepan set over a high heat, bring the water to a rolling boil. Add the salt and allow to dissolve, then add both of the crabs. Cook for 8 minutes, then remove from the water and reserve on a tray until cool to the touch
- 70g of salt
- 2l water
3
Break down the crabs by removing the claws – they will simply twist off. Pull hard to remove the body from the top of the shell. Scoop all the brown meat out of the body into a bowl, making sure to avoid the grey, feather-like gills. Cut the body, with the legs attached, into quarters, then use the back of a knife to crack the shell of the claws. Reserve the crab in the refrigerator until needed
4
To prepare the cucumber, peel and deseed the cucumber and slice on an angle to a 1cm thickness. Lightly season with some salt. Boil the sugar, vinegar and water together in a pan
- 1 pink grapefruit
- 1/2 cucumber
- 60g of sugar
- 60g of white wine vinegar
- 60g of water
5
Use some kitchen paper to pat the cucumbers dry and place in a bowl. Pour the hot pickle liquor over the cucumbers, cover with cling film and reserve until needed. Peel and segment the grapefruit and set aside
6
Warm a large heavy-based saucepan over a medium heat and add the dry spices from the spice packet, until they become fragrant. Add the coconut oil and the potatoes and stir together for 1–2 minutes. Turn the heat up to medium-high and add the base sauce. Cook for 2 minutes, until fragrant
- 10 new potatoes , boiled and halved
- 1 tbsp of coconut oil
- 1 packet of Goan curry sauce
7
Add the main sauce and the coconut milk, and bring the curry to a boil. Reduce to a gentle simmer, add in the cherry tomatoes and simmer for 5 minutes. Add the pieces of crab body and the claws and cook for 3–5 minutes until the crab is warmed through. Finish the curry by stirring in the brown meat and some torn coriander
- 1/2 bunch of coriander
- 100ml of coconut milk
- 10 cherry tomatoes
8
Drain the pickle from the cucumber and mix together with the grapefruit and some coriander. Serve the crab in the centre of the table with the pickled cucumber salad on the side, with a few lime wedges to squeeze over
- 1 lime , cut into wedges
Discover more:
Go to Comments
Whole Goan crab with a pickled cucumber and grapefruit salad
