Keralan crab with Currimbhoy salad

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Cyrus Todiwala
From Saturday Kitchen Best Bites

Ingredients

For the Keralan crab

  • 1 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 2.5cm/1in fresh ginger, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 3-4 curry leaves, finely shredded
  • 1 green chilli, chopped
  • 1 small dried red chilli, soaked in water, then drained and finely sliced
  • 2 small shallots, finely chopped
  • 75g-110g/3oz-4oz fresh coconut, grated
  • ½ tsp red chilli powder
  • ¼ tsp ground turmeric
  • 200g/7oz white crabmeat, picked and all shell removed
  • 1 plum tomato, seeds removed, finely chopped
  • 1 tbsp fresh coriander leaves, roughly chopped
  • salt and freshly ground black pepper

For the Currimbhoy salad

  • 1 free-range egg yolk
  • 1 tsp white wine vinegar
  • ½ tsp Dijon mustard
  • 150ml/5fl oz rapeseed oil
  • 2 garlic cloves, finely chopped
  • 2 green chillies, finely chopped
  • 3 tbsp coriander leaves, roughly chopped
  • ½ lime, juice only
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 4 thin slices white bread, cut into cubes
  • 4 hard boiled eggs, roughly chopped to about ½cm/0.2in
  • 250g/9oz Cos lettuce or any large leafy lettuce, cut into 2.5cm/1in pieces
  • small handful fresh coriander leaves, roughly chopped