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Keralan-style tomato & crab toasts
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Serves: 6 as a starter (makes 12 bruschetta)
1 pack 2 half ciabattas
Olive oil, to drizzle
2 tbsp coconut oil
2 tsp black mustard seeds
15 curry leaves, stalks discarded (or 1 tbsp dried)
1 echalion shallot, finely chopped
15g piece ginger, peeled and finely chopped
2-3 large green chillies, finely sliced
30g desiccated coconut
400g pack San Marzano Tomatoes, finely diced
100g pack Seafood & Eat It Fifty Fifty Crab
1 lime, juice of ½, the rest cut into wedges
1. Preheat the oven to 200ºC, gas mark 6. Slice the ciabattas in half horizontally, then slice each half into 3 vertically to give 12 pieces. Add to a baking tray, drizzle with a little olive oil and bake for 10 minutes, or
until just crisp.
2. Warm the coconut oil in a medium-sized frying pan over a medium heat. Once hot, add the mustard seeds and curry leaves. As soon as they start to sizzle and pop, add the shallot, ginger and chillies with a generous pinch of salt. Cook for 2-3 minutes, or until softened.
3. Add the desiccated coconut, stir for another 2 minutes, then turn off the heat.
4. Add the diced tomatoes, the crab and lime juice and mix together. Let the mixture cool slightly, then pile onto the toast and serve, with lime wedges to squeeze over.
Typical values per serving:
This recipe was first published in September 2021.