Crab-fried Rice

INSPIRED BY SOUTH INDIAN FLAVOURS, THIS SWEET, SOUR AND ZESTY RICE DISH IS A DREAM FOR EVERY SEAFOOD LOVER. MAKE SURE THE RICE HAS COMPLETELY COOLED DOWN BEFORE RE-USING HERE, OR ALTERNATIVELY BEEN MADE EARLIER AND KEPT IN THE REFRIGERATOR.

SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 20 MINUTES
COOKING TIME: 15 MINUTES

FRESH

1 tablespoon tamarind pulp

8–10 fresh curry leaves

½ onion, finely chopped

1 celery stick, finely chopped

3 garlic cloves, finely chopped

1cm piece ginger, peeled and finely shredded

3 red chillies, seeded (optional) and thinly sliced

150g crabmeat

2 tablespoons finely chopped coriander

juice of ½ lemon or lime

1 quantity cooked simple plain rice, preferably cooked the night before

SPICES

1 teaspoon cumin seeds

2 teaspoons black mustard seeds

3 teaspoons fennel seeds

1 teaspoon ground turmeric

2 teaspoons garam masala

PANTRY/LARDER

1 tablespoon coconut milk powder

¼ teaspoon granulated sugar

1 teaspoon salt, or to taste

3–4 tablespoons oil

GARNISH

4–5 coriander sprigs

4 spring onions, sliced

ghee or sour cream, for drizzling

1. Mix the tamarind pulp, coconut milk powder, sugar and salt together, then set aside.

2. Heat the oil in a large frying pan over a low–medium heat. Add the cumin, mustard and fennel seeds and fry for 20–30 seconds, then add the curry leaves.

3. Add the onion and celery and fry for 2 minutes until lightly golden. Next, add the garlic, ginger and chillies and fry over a medium heat for 1 minute.

4. Add the turmeric and garam masala and fry for 1 minute. Reduce the heat, pour in the tamarind mix and gently simmer for about 2–3 minutes.

5. Stir in the crabmeat and the chopped coriander, lemon or lime juice and cooked rice and fry until the rice is fluffy and toasted.

6. Garnish with sliced spring onions, coriander and a drizzle of ghee or sour cream. Serve immediately.