|Name:||Ceylon Crab Curry||Contributor:||Martin Golding|
|Description:||coconut crab curry||Posted:||2007-02-16|
|Key words:||coconut crab curry||Category:||Main Dishes|
|Ingredients:||For each romantic couple:
1 pound seafood (at least some crab, all king crab is bestest), bitesized
1 can (14.5 oz) coconut milk
1/2 t Penzey's maharajah curry powder (www.penzeys.com)
1 t turmeric
1/2 pound onions chopped
2 cloves garlic
salt and pepper to taste
Oil for sauteeing
|Preparation:||Stir curry powder into coconumt milk. (Penzey's maharajah curry powder contains saffron strands, which must marinate a bit. Other curry powders
could be sauteed with the garlic.)
Toss the seafood with the turmeric.
Sautee the onions in a little oil until deep brown. Process half the onions to a pulp.
Sautee the seafood in a bit of oil until done (or briefly, if already cooked). Reserve.
Sautee garlic in oil over high heat until soft.
Add onion and coconuut milk, continue stirring until sufficiently thick (depending on whether you will be serving over rice). Add seafood, stir until warm.
Salt and pepper to taste.
|Notes:||Even after all these years, I still remember the coconut crab curry we had in Ceylon. I don't recall it well enough to know if this is reasonably close, but it's as _good_ as I recall.
At my first Aramco Brat Reunion I met a kid (like, mid twenties) who'd been on a DOG trip to Ceylon as a teen in Caylon, and drove her mom crazy clambering over Lion's Rock. It was great to hear that Aramco kids were still doing driving their parents crazy on Lion's Rock ;-)
We just celebrated our 29th anniversary with curried king crab, arugula and mache salad, and stir fried broccoli.
Living well IS the best revenge.