About this recipe
Happy Holidays from Edible Silicon Valley and our friends at Whole Foods. Recently we co-hosted "Edible Holidays Around the World" a multicultural holiday celebration at Whole Foods beautiful new store in Fremont. We enjoyed cooking demos, wine, beer and great company. Some of the edible treats included Mexican tamales, Indian crab masala (see below), Chinese sticky rice, American beef roast and homemade pies.
A great time was had by all (and it was a well-attended event). But for those not lucky enough to join us, Harv Singh, Whole Foods Forager and presenter at the event, has generously shared this recipe for Fiji Crab Curry.
- Over medium heat in large pot, cook olive oil, jeera and curry leaves. When jeera begins to “pop,”, add the onions. Stir and cook for about 10 minutes. Add tomato puree. Stir and cook for 20 minutes. Add salt to taste, stir in garlic, ginger, haldi and masala, mirch. Gently stir for a few minutes.
- Add 1 cup water, stir and reduce to low heat. Add crab, stir and cook for about 15 minutes with covered lid. Add 4 cups of water and let it cook for another 10 minutes. Stir in ½-1 cup coconut milk for additional flavor.
- Optional Garnish with cilantro and green onion.