Coconut Crab Pilaf
- Prep time: 10 minutes
- Cook time: 20 minutes
- Servings: 4
Ingredients
- 200g basmati rice, rinsed and drained
- 100g flaked coconut
- 250g cooked crab meat
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 green chili, slit lengthways
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 6 curry leaves
- 1/2 tsp turmeric powder
- 400ml coconut milk (or a mix of coconut milk and vegetable stock)
- 2 tbsp vegetable oil or ghee
- Salt to taste
- Fresh coriander and lime wedges, to garnish
Instructions
- Toast the flaked coconut in a dry frying pan over medium-low heat for 3 to 4 minutes until golden and fragrant, stirring constantly to prevent burning. Set aside in a bowl.
- Heat the oil or ghee in a heavy-based pan or Dutch oven over medium heat. Add the mustard seeds and cumin seeds, allowing them to sizzle for a few seconds.
- Stir in the curry leaves, sliced onions, and green chili. Sauté for 6 to 8 minutes until the onions are soft and light golden brown.
- Add the minced garlic and grated ginger, cooking for another minute until the raw aroma disappears.
- Stir in the turmeric powder and the drained basmati rice, coating the grains evenly in the spiced oil for about 2 minutes.
- Pour in the coconut milk (and stock if using) and season with salt. Bring to a gentle boil, then cover with a tight-fitting lid, reduce the heat to the lowest setting, and simmer for 12 minutes without lifting the lid.
- Remove the pan from the heat and let it steam covered for an additional 10 minutes.
- Gently fold in the cooked crab meat and half of the toasted desiccated coconut using a fork to keep the rice fluffy.
- Transfer to a serving dish and garnish with the remaining toasted coconut and fresh coriander leaves. Serve hot with lime wedges on the side.