Login to Save Like

Ingredients

• 2 tbsp vegetable oil
• 2 onions, peeled and finely sliced
• 1-2 green chilli, chopped
• 20 curry leaves
• coconut flour
• 1/2 tbsp red chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cloves garlic, peeled
• 2 inch piece ginger, peeled
• 1/2 tsp turmeric
• 500 g tinned whole tomatoes, peeled
• 1 1/2 litres water
• salt, to taste

• 2 tbsp sunflower oil
• 1 heaped tspblack mustard seeds
• 1 inch piece ginger, finely chopped
• 2 cloves garlic, finely chopped
• 2 green chillies, finely chopped
• 1 dried chilli, soaked in water and finely shredded
• 6-8 fresh curry leaves, finely shredded
• 150 g sweetcorn
• 2 shallots, peeled and finely chopped
• 150 g freshly grated coconut
• 1 heaped tsp red chilli powder
• 1/2 tsp turmeric
• 350 g white crab meat
• 2 small plum tomatoes, chopped
• 2 tbsp chopped coriander
• salt, to taste

• basmati rice

Description

Cyrus Todiwala Shares A Moreish Curry Inspired By The South Indian State Of Kerala, A Land Abundant With Seafood

UK TV