DRASKO AND BIANCA’S BURMESE CRAB CURRY INGREDIENTS: METHOD: YELLOW RICE 4 cups of white basmati rice 5 cups of water 1 ½ cans coconut cream 3 bay leaves 6 cardamom pods 7 peppercorns 6 cloves 2 heaped tsp ground turmeric ½ cup peanut oil 1 white onion, sliced Large pinch of salt 1. Turn the oven to 180C. CRAB CURRY 8 fresh blue swimmer crabs 4 heaped tsp tamarind paste 4 large onions, pureed 1 large knob ginger, pureed 1 ½ bulb garlic, pureed 4 large tomatoes, chopped 1 bunch coriander, chopped 1 cup peanut oil 4 pinch salt 4 heaped tsp paprika 3 heaped tsp coriander powder 4 heaped tsp cumin ground 2 ½ heaped tsp turmeric 4 heaped tsp ground chilli powder 2. For the yellow rice, wash the rice three times and add to an oven proof pan with water, coconut cream, salt, bay leaves, cardamom pods, peppercorns, cloves, turmeric, oil and sliced onion. Bring to the boil, then turn down to a low heat and simmer stirring regularly. 3. When rice has cooked three quarters of the way through transfer the pan to the oven with a lid on and cook for around 15-20 minutes checking and stirring with a fork regularly. Rice will be cooked when it is plump and the liquid has evaporated. 4. To make the crab curry, first clean the crabs by removing the lungs and guts, then chop into quarters, with legs removed and claws cracked. 5. Heat the oil in a large pot. While the oil is heating, puree the garlic, ginger and onion together in a food processor. Add the pureed ingredients to the pot with ¼ cup of water and cook for 10 minutes until the mixture is cooked and the liquid has partly evaporated. 6. Add ½ of the chopped coriander and all the chopped tomatoes. Add the dried spices and cook for 5 minutes. If the mixture starts to dry out just add extra peanut oil. 7. Add the crabs to the pot and mix thoroughly. Add ¼ cup of water to make the paste more of a thick liquid so that it coats the crabs. 8. Cook crabs on a medium heat for around 5 minutes stirring regularly. Stir in the tamarind paste and cook for 3 minutes. 9. Season with more salt if needed. 10.Garnish with the other half of coriander and serve.
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