Light Bites Brunch

Curried Crab On Toast

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

10 minutes prep, 15 minutes cook

Serves 4

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

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.