West Indian Curry Recipes.
Crab Curry.
Crabs are in plentiful supply in the Caribbean, and are used widely in curries from this region.
Ingredients.
450 g / 1 lb of long grain rice.
450 g / 1 lb of cooked crab meat.
3 to 4 tablespoons of lemon juice.
2 tablespoons of oil.
1 large onion.
1 garlic clove.
1 green chilli.
1 tablespoon of St. Kitts curry powder. (Recipe for curry powder on West Indian curry powder page. )
750 ml / 1 3/4 pints of thin coconut milk.
Salt and pepper to taste.
Method.
1. Rinse the rice then soak in cold water for 15 to 20 minutes.
2. Cut the crab meat into bite size pieces, mix with the lemon juice, then set aside for 10 to 15 minutes.
3. Finely chop the onion and garlic, deseed the chilli and chop finely.
4. Heat the oil in a heavy based pan and stir fry the onion, garlic and chilli until light golden brown.
5. Add the curry powder and stir fry for a few minutes.
6. Thoroughly drain the rice and add it to the pan with the onions, stir fry for a few minutes to coat the rice evenly with the spices.
7. Carefully add the thin coconut milk and the salt and pepper and stir well.
8. Reduce the heat, cover the pan and simmer for 15 to 20 minutes until the rice is almost cooked.
9. Add the crab meat with any lemon juice, lightly mixing it into the rice with a fork, do not use a spoon or the rice will go mushy.
10. Replace the lid on the pan and cook for another 3 to 5 minutes until all the moisture has been absorbed and the crab meat is heated through.
Serves 4.
