Mud Crab Curry

Cook Time 20 minutes 

Servings 2-4

Ingredients

1 tbsp extra virgin olive oil 

1kg live mud crab, place in the freezer for 1 hour to humanely put to sleep

1 onion, finely chopped 

2 cloves garlic, finely chopped

1 x 2 cm piece of ginger, minced  

1-2 tbsp mild curry powder 

400ml coconut milk 

Zest and juice of 1 lime 

1 tomato, diced 

4 tbsp desiccated coconut 

A few sprigs of mint, to serve 

Salt and pepper

Steamed rice, to serve

Method

Remove the top shell (carapace) from the crab and reserve. Clean inside and discard gills. Cut in half lengthways and then cut in half again to have 4 pieces. Twist off the claws and crack claws with mallet or shellfish crackers. Reserve in a bowl.

Heat oil in a sauté pan over a medium-high heat. Add the onion, garlic and ginger and sauté until softened with little colour. Add the curry powder and fry off for 30 seconds before adding the coconut milk. Clean out can with 200ml of water and pour into curry. Add a pinch of salt and bring to the boil and then turn down to low and simmer for 10 minutes or until thick and rich.

Add the crab pieces and cook for 8 - 10 minutes turning occasionally in the sauce until just cooked. Add the zest of 1 lime and juice of half. 

Combine the tomato, coconut, a pinch of salt and the remaining lime juice and mint. 

Serve crab curry with rice and tomato salad on the side.