Indian Crab Cakes with Spiced Tomato Chutney

 

Here’s a little Indian starter dish or you could make it a main course if you just want to eat more of it! Lightly spiced crab cakes with a spiced tomato sauce. This recipe will serve 4 people.

 

You will need:

 

For the Crab Cakes

200g White crab meat.

2 Large Potatoes

1/2 White onion (Finely Chopped)

1 Clove Garlic

1/2 Red Chilli

1 tsp Fresh Coriander Stalks

1 tsp Lemon Juice

1 Egg

Plain Flour

Dried Breadcrumbs

1/2 tsp Cumin

1/2 tsp Coriander

1/2 tsp Tumeric

Pinch of Salt and Pepper

Pinch of Chilli Powder

 

  1. Boil the potatoes and then mash with a tiny amount of butter. Season with a little salt then place in the fridge to cool.
  2. Take the onion, garlic, chilli and coriander stalks and gently fry in some vegetable oil. Add in your spices and gently cook for  couple of minutes before removing from the heat and allowing to cool.
  3. Take the crab meat and squeeze in a little lemon juice. When the potato and onions are totally cool gently combine them with the crab bring the mixture together. Pop it back in the fridge for an hour to let the flavours infuse.

 

For the Tomato Chutney

 

You will need.

270g San Marzano Tomatoes

1/2 White Onion (finely diced)

1 Cloves of Garlic

1/2 Inch Ginger

1/2 Red Chilli

1 tsp Fresh Coriander Stalks (finely chopped)

3 Curry Leaves

1 tsp Black Mustard Seeds

1/2 tsp Coriander

1 tbs Tomato Puree

1/2 tsp Cumin

1/2 tsp Tumeric

Pinch of Salt and Pepper

100ml Water

 

  1. First fry off the curry leaves and mustard seeds in a little oil until the seeds start to pop. Then add the onions, garlic, ginger, coriander and chilli. Cute your tomatoes in half then add to the pan.
  2. Add in your spices for a couple of minutes then 1 tbs of Tomato Puree. Stir until well mixed then add your water and cover with tin foil and simmer on a low/medium heat for 20 minutes.
  3. Remove the foil and allow the sauce to thicken as you cook your crab cakes.

 

Heat the deep fat fryer to 170 degrees.

Take the crab mixture out of the fridge and shape them in your hands to about the size of a snooker ball.

Roll the cakes first in flour then egg and finally the breadcrumbs seasoned with a little salt and pepper.

Carefully drop the crab cakes in to the oil and cook for 4 minutes or until the crumbs are a nice golden brown. Let them drain for a minute then arrange them on the plate on top of your tomato chutney.

 

Enjoy!

 

 

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