Try this seafood recipe by Christine Manfield, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Heat the oil in a frying pan and add the mustard and fennel seeds over high heat.
When the seeds crackle, add the ginger, garlic and onion.
Sauté until the onion is translucent.
Add the chilli, turmeric, pepper, garam masala and curry leaves. Mix well.
Working quickly, add the crabmeat and tomato and toss over high heat to coat the crab with the masala base. Take care that the mixture is not mashed.
Add the lemon juice and salt and toss to combine. Serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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