45 Min
DF
GF
NF
Crab Potato Curry
Crab meat is luxurious and can be pricey so when combined with the humble potato, it stretches into a curry that feeds six to eight people. The coconut lime curry is a delicious tart contrast to the creamy cutlet. Serve it with turmeric or saffron rice pilaf.
Crab meat is luxurious and can be pricey so when combined with the humble potato, it stretches into a curry that feeds six to eight people. The coconut lime curry is a delicious tart contrast to the creamy cutlet. Serve it with turmeric or saffron rice pilaf.
Cook Time
45 Minutes
Serves
6
Directions
Step 1
Preheat a shallow pan with 3 cups of peanut oil to 325°F for frying the crab cutlets. Cut the serrano chiles into long strips.
Step 2
Pick through the crabmeat to make sure all shells have been removed. Without peeling, grate the boiled potatoes.
Step 3
In a large bowl, combine the fresh crabmeat, grated potatoes, cornstarch, minced onions, garlic, herbs, and salt. The mixture should come together into a firm mass. Form 2-inch size cutlets fry in the hot oil for 1 to 2 minutes on each side until golden brown. Drain on paper
Step 4
To make the curry, in a stockpot heat the olive oil and pop the mustard seeds. Immediately add the serrano chiles, then the coconut milk, ginger, and salt. Bring the curry to a boil. Turn down the heat and simmer for 2 to 3 minutes. Turn the heat off and stir in the lime juice. Serve hot with the cutlets.
Notes & Variations
- To make this ahead of time, make the cutlets and refrigerate until ready to fry. The curry can be made the day before.
- Instead of potato, use boiled or roasted carrots or sweet potato.
Ingredients
Step 1
Preheat a shallow pan with 3 cups of peanut oil to 325°F for frying the crab cutlets. Cut the serrano chiles into long strips.
Step 2
Pick through the crabmeat to make sure all shells have been removed. Without peeling, grate the boiled potatoes.
Step 3
In a large bowl, combine the fresh crabmeat, grated potatoes, cornstarch, minced onions, garlic, herbs, and salt. The mixture should come together into a firm mass. Form 2-inch size cutlets fry in the hot oil for 1 to 2 minutes on each side until golden brown. Drain on paper
Step 4
To make the curry, in a stockpot heat the olive oil and pop the mustard seeds. Immediately add the serrano chiles, then the coconut milk, ginger, and salt. Bring the curry to a boil. Turn down the heat and simmer for 2 to 3 minutes. Turn the heat off and stir in the lime juice. Serve hot with the cutlets.
Notes & Variations
- To make this ahead of time, make the cutlets and refrigerate until ready to fry. The curry can be made the day before.
- Instead of potato, use boiled or roasted carrots or sweet potato.
Tags:
45 Min
DF
GF
NF
Tags:
45 Min
DF
GF
NF
A little taste of heaven.
Creamy potatoes: yum.
CAN'T GO WRONG WITH THESE
