Keralan Crab with Currimbhoy Salad

Ingredients

• 1 tbsp sunflower oil
• 1 tsp mustard seeds
• 2.5cm/1in fresh ginger
• 1 garlic
• 3-4 curry leaves
• 1 green chilli
• 1 small dried red chilli
• 2 small shallots
• 75g-110g/3oz-4oz fresh coconut
• ½ tsp red chilli powder
• ¼ tsp ground turmeric
• 200g/7oz white crabmeat, picked and all shell removed
• 1 plum tomato
• 1 tbsp fresh coriander
• salt and freshly ground black pepper
• 1 free-range egg yolk
• 1 tsp white wine vinegar
• ½ tsp Dijon mustard
• 150ml/5fl oz rapeseed oil
• 2 garlic
• 2 green chillies, finely chopped
• 3 tbsp coriander
• ½ lime
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 4 thin slices white bread
• 4 hard boiled eggs
• 250g/9oz Cos lettuce
• small handful fresh coriander

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 16 of 20 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Olive Oil	1 tbsp (14g)	119
White Bread	1 slice (30g) white	79
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Plum	1 medium (66g)	30
Tomato	1 medium (123g)	22
Lime	juice of 1 lime (44ml)	11
Turmeric	1 tsp ground (3g)	9
Black Pepper	1 tsp ground (2.3g)	6
Lettuce	1 cup shredded (36g)	5
Garlic	1 clove (3g)	4
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Sunflower Oil	not in our table	0
Seed	not in our table	0
Coriander	not in our table	0
Rapeseed Oil	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.