Gourmet Fast app

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

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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
  • 15 min preparation
  • 30 min cooking
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. 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
  • 15 min preparation
  • 30 min cooking

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

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