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King Crab Cape Malay Curry

King Crab Cape Malay Curry
Chef Justine Suntah cooks a seafood feast at Tintswalo Atlantic, within sight and sound of the crashing ocean. Try her recipe for King Crab Cape Malay Curry…

King Crab Cape Malay Curry

Chef Justine Suntah cooks a seafood feast at Tintswalo Atlantic, within sight and sound of the crashing ocean. Try her recipe for King Crab Cape Malay Curry... Recipes King Crab Cape Malay Curry European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 400g king crab legs
  • 100ml olive oil
  • 1 onion finely, chopped
  • 2 cloves garlic, finely chopped
  • 100g fresh coriander, finely chopped
  • 100ml sunflower oil
  • 2 red chillies, finely chopped
  • 60g Cape Malay curry powder
  • 2 plum tomatoes, pips removed and ffinely chopped
  • 10g tomato paste
  • 100ml water
  • 400ml coconut cream
  • salt and freshly ground pepper, to taste toasted coconut flakes, to garnish
  • fresh coriander, to garnish

Instructions

  1. Cut crab legs into chunky pieces and then lightly crush the shell without damaging the flesh inside.
  2. Gently heat the oil in a pot and sauté the onion, garlic and coriander until the onion is translucent, about 5 minutes. Add the curry powder and cook for another minute. Add the fresh tomato, the tomato paste and 100ml water. Simmer for 5 minutes. Once the curry has thickened, add the coconut cream and crab legs and stir to mix well. Season to taste.
  3. When ready to serve, sprinkle the curry with the toasted coconut flakes and garnish with the coriander. Serve with jasmine rice.

Wine Suggestion: Chamonix Chardonnay Reserve – Franschhoek

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