Ingredients
- Leeks 2
- Fresh ginger 5cm piece
- Garlic cloves 4
- SpinneysFOOD Pure Sunflower Oil 4 tbsp
- SpinneysFOOD Mustard Seeds 1 tsp
- Fresh curry leaves 15
- SpinneysFOOD Fine Sea Salt 1 tsp
- Curry powder 2 tbsp
- Palm sugar 2 tbsp
- Whole crab 1 (900g)
- Fish or vegetable stock 250ml
- SpinneysFOOD Fresh Coriander A handful
- Lime 1
Nutrition (Per serving)
- Calories 473
- Fat 18.9g
- Saturates 2.1g
- Protein 54g
- Carbs 21.2g
- Sugars 8.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Curry vakalolo
Seafood 20 Mins Prep · 40 Mins Cook
- Finely slice and rinse the leeks. Finely julienne the ginger. Crush the garlic.
- Heat the oil in a large saucepan over a medium-high heat. Add the mustard seeds and stir until they begin to pop, approx. 30 seconds to 1 minute. Add in the leeks, ginger, garlic, curry leaves and salt. Sauté until the leeks are tender, approx. 5 minutes. Sprinkle in the curry powder and sugar. Sauté for a further 5 minutes or until fragrant.
- Add the crab and stir to coat. Add the stock and bring to a boil, then reduce to a medium heat and simmer until the crab is just about cooked and the liquid thickens, approx. 10-15 minutes.
- Serve in a large bowl topped with chopped coriander and lime wedges.