Curried Crab On Toast

Name: Curried Crab On Toast
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 1 tbsps vegetable oil; 2 fresh curry leaves; 3 spring onions, sliced finely; 20g butter; ½ tsp ginger paste; ½ tsp Kashmiri chilli powder; ¼ tsp black mustard seeds; ½ tsp ground turmeric; ½ tsp salt; Couple of twists of freshly ground black pepper; 100g brown crab meat; 100g coconut cream; 100g white crab meat, picked; Juice of ¼ lemon; A little coriander, if you like; Toasted sourdough, ciabatta or crumpets, to serve

preparation 10 minutes
cook time 15 minutes
Serves 4

Sabrina Gidda’s playful take on South Asian cuisine fuses her Punjabi heritage with knowledge from a glittering career in contemporary European kitchens. The result is dishes that are steeped in familial tradition, made unique with clever modern twists

Ingredients Method

1 tbsps vegetable oil
2 fresh curry leaves
3 spring onions, sliced finely
20g butter
½ tsp ginger paste
½ tsp Kashmiri chilli powder
¼ tsp black mustard seeds
½ tsp ground turmeric
½ tsp salt
Couple of twists of freshly ground black pepper
100g brown crab meat
100g coconut cream
100g white crab meat, picked
Juice of ¼ lemon
A little coriander, if you like
Toasted sourdough, ciabatta or crumpets, to serve

1. Pop the vegetable oil into a pan with the curry leaves and bring to a sizzle over a medium heat, being careful not to burn the curry leaves. Add the spring onions, butter, ginger paste, spices, salt and pepper. Cook gently for about 5–8 minutes until the spring onions are soft.

2. At this point, pop in your brown crab meat, stirring well. Increase the heat a little and add the coconut cream, which should thicken nicely.

3. Finish by stirring in the white crab meat and lemon juice. You can let this cook for 3–4 minutes but mix it well to ensure the crab mix gets nice and hot.

4. Spoon over hot buttered sourdough toast, crumpets or even across scrambled eggs.

Ingredients

1 tbsps vegetable oil

2 fresh curry leaves

3 spring onions, sliced finely

20g butter

½ tsp ginger paste

½ tsp Kashmiri chilli powder

¼ tsp black mustard seeds

½ tsp ground turmeric

½ tsp salt

Couple of twists of freshly ground black pepper

100g brown crab meat

100g coconut cream

100g white crab meat, picked

Juice of ¼ lemon

A little coriander, if you like

Toasted sourdough, ciabatta or crumpets, to serve

Method

2. At this point, pop in your brown crab meat, stirring well. Increase the heat a little and add the coconut cream, which should thicken nicely.

3. Finish by stirring in the white crab meat and lemon juice. You can let this cook for 3–4 minutes but mix it well to ensure the crab mix gets nice and hot.

4. Spoon over hot buttered sourdough toast, crumpets or even across scrambled eggs.