Recipe by Mrs Beeton wannabe
This fusion dish brings together the spiciness of a crab curry with the coolness of fried ricotta cubes, delicately laced with fresh coriander. It is a one pot curry whose taste belies the easy preparation and cooking.
- 200 g firm ricotta cheese, cut into 1 inch cubes
- flour, for dusting
- 125 ml oil
- 1 small onion, sliced
- 1 teaspoon cayenne pepper
- 1 tablespoon curry powder
- 1 teaspoon curry leaf, chopped (if available)
- 3 medium soft ripe tomatoes, chopped
- 2 teaspoons salt
- 125 ml fresh coriander, chopped (if available)
- 1 pinch sugar
- 2 crabs, cleaned and cracked (with shell)
- 125 ml water
Directions See How It's Made
- In a large heavy bottomed saucepan, heat oil.
- Dust ricotta in flour well.
- Fry in hot oil, watching carefully as they can stick together.
- When nicely browned, remove, drain and set aside.
- Lower heat.
- In the same pan saute onions until soft.
- Add cayenne, curry powder and leaves.
- Stir quickly to prevent burning, immediately add crab, salt, sugar and tomatoes.
- Stir well, coating crab well.
- Add water, cover and allow to simmer for 15-20 minutes checking and stirring to re-coat crab occasionally.
- Add more water if necessary to prevent 'sticking'.
- When done, the tomatoes would have melted into a thick chutney coating the crab, which would have been heated throughout.
- Add ricotta cubes and coriander, stir lightly.
- Simmer for further five minutes, then serve.