Ingredients
2lb crab ( 5 crab cut in pieces)
1 tablespoon curry powder
2 tablespoon vegetable oil
3 garlic cloves, crushed
1 teaspoon freshly grated ginger
2 stalk scallions, sliced
1 small onion, sliced
2 sprig fresh thyme
8 pimento berries, crushed
salt and pepper, to taste
1 scotch bonnet pepper, finely chopped
1/2 cup coconut milk
Directions
1. Clean and separate the crab in pieces (cut each crab into 4
pieces) then discard the back. Put crabs to boil for 20 minutes in salted
water. (Save liquid )
2. In a preheated frying pan over medium heat sauté together;
ginger, pepper, minced garlic, thyme, and onion. Stir fry until the
seasonings are translucent. Add curry powder and cook for an additional 5
minutes then add 2 cups of crab stock (crab water). Then add coconut
milk scallion, pimento, salt and pepper bring to the boil and then reduce heat.
Add crab and allow to simmer for 15 minutes, stir frequently to avoid sticking. When
the sauce is thick, turn off the stove and enjoy.
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