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Culantro Coconut Curry Crab Salad Served in Cracked Coconut
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Makes 15 cookies
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Ingredients:
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- 1 tablespoon extra virgin olive oil
- 1 tablespoon finely chopped shallots
- 1 small red chili, deseeded and finely diced (about 2 teaspoons)
- 1 teaspoon Nirmala's Kitchen Madras Curry Powder
- 1 tsp Nirmala's Kitchen Garam Masala
- 1/4 cup freshly grated coconut (or grated unsweetened coconut)
- 1/4 cup coconut milk
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- 1 teaspoon Nimala's Kitchen Amchur (green mango powder)
- 1/4 teaspoon Nirmala's Kitchen Fleur de Sel with Espelette, plus more to taste
- 8 ounces cooked and drained lump crab meat
- 2 ounces Chinese long beans, cut into 1/4-inch pieces (about 1/2 cup)
- 1 tablespoon chopped culantro or cilantro
- 2 coconuts cut in half crosswise
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Directions:
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- Add oil to a small frying pan and heat over medium high heat. Add shallots and chili and sauté until the shallots begin to turn golden and fragrant, about 3 minutes, stirring frequently. Add the curry powder, Garam Masala, grated coconut and coconut milk, and continue to cook until the mixture thickens and reduces by half, about 2 minutes. Stir in the Amchur, season with salt and let cool.
- In a medium bowl combine the coconut mixture, crab meat, culantro, and beans, and gently toss until just combined.
- To serve on a large white plate, make a round nest with a white cloth napkin. Rest one coconut half in the center of the napkin. Repeat with remaining 3 coconut halves. Divide the salad evenly among the 4 coconut halves and serve immediately.
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