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2. desserts and baking

DRASKO AND BIANCA’S
BURMESE CRAB CURRY
INGREDIENTS:
METHOD:
YELLOW RICE
4 cups of white basmati rice
5 cups of water
1 ½ cans coconut cream
3 bay leaves
6 cardamom pods
7 peppercorns
6 cloves
2 heaped tsp ground turmeric
½ cup peanut oil
1 white onion, sliced
Large pinch of salt
1. Turn the oven to 180C.
CRAB CURRY
8 fresh blue swimmer crabs
4 heaped tsp tamarind paste
4 large onions, pureed
1 large knob ginger, pureed
1 ½ bulb garlic, pureed
4 large tomatoes, chopped
1 bunch coriander, chopped
1 cup peanut oil
4 pinch salt
4 heaped tsp paprika
3 heaped tsp coriander powder
4 heaped tsp cumin ground
2 ½ heaped tsp turmeric
4 heaped tsp ground chilli powder
2. For the yellow rice, wash the rice three times
and add to an oven proof pan with water,
coconut cream, salt, bay leaves, cardamom pods,
peppercorns, cloves, turmeric, oil and sliced
onion. Bring to the boil, then turn down to a low
heat and simmer stirring regularly.
3. When rice has cooked three quarters of the way
through transfer the pan to the oven with a lid
on and cook for around 15-20 minutes checking
and stirring with a fork regularly. Rice will be
cooked when it is plump and the liquid has
evaporated.
4. To make the crab curry, first clean the crabs by
removing the lungs and guts, then chop into
quarters, with legs removed and claws cracked.
5. Heat the oil in a large pot. While the oil is
heating, puree the garlic, ginger and onion
together in a food processor. Add the pureed
ingredients to the pot with ¼ cup of water and
cook for 10 minutes until the mixture is cooked
and the liquid has partly evaporated.
6. Add ½ of the chopped coriander and all the
chopped tomatoes. Add the dried spices and
cook for 5 minutes. If the mixture starts to dry
out just add extra peanut oil.
7. Add the crabs to the pot and mix thoroughly.
Add ¼ cup of water to make the paste more of a
thick liquid so that it coats the crabs.
8. Cook crabs on a medium heat for around 5
minutes stirring regularly. Stir in the tamarind
paste and cook for 3 minutes.
9. Season with more salt if needed.
10.Garnish with the other half of coriander and
serve.