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Keralan Crab with Currimbhoy Salad

Flavorful Keralan-style crab sautéed with coconut and spices, served alongside a creamy egg and lettuce salad with homemade mayonnaise.

SeafoodHigh ProteinSpicySaladCrabKerala
Estimated Nutrition
Calories
645.1
kcal / serving
2580.4 kcal total
Carbs
16.1g
per serving
64.2 g total
Fat
54.6g
per serving
218.4 g total
Protein
25.7g
per serving
102.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
5
ml
White Wine Vinegar
0.5
tsp
Dijon Mustard
Dairy
1
piece
Egg Yolk
free-range
4
piece
Egg
hard boiled, roughly chopped
Fruits
75
g
Coconut
fresh, grated
0.5
piece
Lime
juice only
GrainsCereals
4
slice
White Bread
thin slices cut into cubes
NutsSeeds
5
g
Mustard Seed
1
clove
Garlic
finely chopped
4
piece
Curry Leaves
finely shredded
0.5
tsp
Red Chili Powder
0.25
tsp
Turmeric
ground
1
tbsp
Coriander
fresh leaves, roughly chopped
2
clove
Garlic
finely chopped for salad
3
tbsp
Coriander
leaves, roughly chopped for salad
OilsFats
15
ml
Sunflower Oil
for Keralan crab
150
ml
Rapeseed Oil
for mayonnaise
30
ml
Olive Oil
for bread
Seafood
200
g
Crabmeat
white, picked and shell removed
Vegetables
2.5
cm
Ginger
peeled and finely chopped
1
piece
Green Chilli
chopped
1
piece
Red Chilli
dried, soaked, drained and finely sliced
2
piece
Shallot
small, finely chopped
1
piece
Plum Tomato
seeds removed, finely chopped
250
g
Cos Lettuce
cut into 2.5cm pieces

Method

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