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Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Peter Kuruvita: Crab curry


You'll need

2 green mud crabs (about 1.25kg each) 400 ml coconut milk 1 piece goroka (see note) 1 cinnamon quill 1 tbsp chilli powder 2 tsp cumin seeds, dry-roasted and ground 1 tsp fenugreek seeds ¼ tsp ground turmeric 50 gm ghee (see note) 3 small onions, finely chopped 10 gm (2cm) piece ginger, finely chopped 10 fresh curry leaves 1 lemongrass stalk, bruised 3 small green chillies, finely chopped 5 cm piece pandanus leaf (see note) ¼ tsp dill seeds 1 cup (loosely packed) coriander leaves 1 murunga sprig, leaves picked (see note) ½ a lime, juice only

Method

  • 01
  • Place crabs in freezer for 1 hour to immobilise them, then kill each crab humanely by inserting a knife into the centre of the head and splitting through the middle. Pull off top shells, pull out the spongy grey gills and remove guts. Chop each crab into 6 pieces, then crack the large claws but leave attached.
  • 02
  • Combine crab in a bowl with coconut milk, goroka, cinnamon, chilli powder, cumin, fenugreek and turmeric, stand for 20 minutes.
  • 03
  • Heat ghee in a wide saucepan over high heat, add onion, ginger, curry leaves, lemongrass, chillies and pandanus, cook until onion is golden (5 minutes). Add dill seeds, cook another 2 minutes, add crab mixture. Cover and simmer until crab is just cooked through and sauce has thickened (12 minutes). Pick out crab meat (or use whole crab pieces) then return picked meat to sauce. Add coriander, murunga and lime juice, season to taste with salt.
Note Pandanus, murunga and goroka are available from Asian grocers. Murunga leaves are commonly known as drumstick leaves in Australia. If unavailable, substitute 2 tbsp chopped parsley and an extra squeeze of lime. Ghee is available from select supermarkets. This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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