zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spiced crab and coconut rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Spiced crab and coconut rice

    Try replacing the crab in the rice dish with cooked prawns or squid.

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    • 1 tbsp groundnut or vegetable oil
    • 1 tsp cumin seeds
    • ½ tsp coriander seeds, crushed
    • 1 large onion, thinly sliced
    • ½ tsp turmeric
    • 275g long-grain rice
    • 200ml essential Waitrose half-fat coconut milk
    • ½ tsp salt
    • 170g can white crab meat in brine, drained
    • 3 tbsp chopped coriander

    Method

    1. Heat the oil in a medium pan with a tight-fi tting lid, add the cumin and coriander seeds and toast for 1 minute over a medium heat. Add the onion and fry, stirring, for a further 5 minutes. Add the turmeric and rice and stir for 1 minute.
    2. Pour in the coconut milk, then enough water to come 2.5cm above the surface of the rice. Stir in the salt and bring to the boil. Cover, reduce the heat to low and simmer gently for 10 minutes.
    3. Remove from the heat and leave, covered, to steam for 10 minutes. Fluff up with a fork, fold in the crab and cover for a further minute, to heat through. Scatter over the coriander and serve.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The fragrant, gently spicy citrus fruit of Tilimuqui’s Torrontés from Argentina will be a great match.
    Bin number: 32433

    Comments

    Average user rating

    4 stars