Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Australian expats' most-missed hometown favourites

As we celebrate Australia Day, we ask leading expats about their most-missed hometown flavours and haunts.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Fast summer salads

There's nothing wrong with a simple green salad, but why stop there when you can take a couple extra minutes and make anything from a grilled chorizo with black bean and avocado salad to a lentil and asparagus salad with egg and sumac. Check out our slideshow for some of our best-ever fast salad recipes.

Crab and coconut broth


You'll need

1 ripe tomato, scored 2 tsp vegetable oil 1 tbsp black mustard seeds 1½ tsp fenugreek seeds 3 long green chillies, split lengthways 2 Spanish onions, finely chopped ½ tsp ground turmeric 10 fresh curry leaves 5 gm (2cm) piece of ginger, finely grated 330 ml (1 1/3 cups) coconut milk 1½ tsp fennel seeds 200 gm blue swimmer crab meat, picked 1 cup coarsely grated coconut flesh 500 gm steamed basmati rice (200gm or 1 cup uncooked)

Method

  • 01
  • Blanch tomato until skin splits, then refresh. Drain, peel, remove seeds (discard), coarsely chop flesh and set aside.
  • 02
  • Heat 1 tsp oil in a large saucepan over high heat, add half the mustard seeds and stir occasionally until they start to pop (1-2 minutes). Add fenugreek seeds, chilli and half the onion and stir occasionally until starting to soften (5-7 minutes). Add turmeric, tomato, 6 curry leaves and half the ginger and stir occasionally until fragrant (2-3 minutes). Add coconut milk and simmer to infuse (8-10 minutes). Add 330ml of water, bring to the boil, season to taste and keep warm.
  • 03
  • Heat remaining oil in a pan over high heat, add remaining mustard seeds and stir occasionally until they start to pop (1-2 minutes). Add fennel seeds, remaining ginger and onion and stir occasionally until starting to soften (2-3 minutes). Add crab and 2 tbsp coconut broth. Stir through grated coconut and remaining curry leaves and keep warm.
  • 04
  • Divide rice evenly among bowls, top with crab mixture, ladle over broth and serve immediately.

“Colleagues and I had a business lunch to remember at Aki’s Indian in Woolloomooloo. I was especially intrigued by the flavours in the crab and coconut broth – would Kumar Mahadevan be willing to part with his recipe?”
Cara McCarthy, Potts Point, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.