photo: copyright © 2022 by Johnny Autry 1 lb. fresh jumbo crabmeat ½ cup fresh or frozen grated coconut ½ cup coconut milk 3 tbsp. coconut oil 1 tsp. black mustard seeds 1 tsp. red chile powder 1 cup canned ground tomatoes, or 2 cups diced fresh tomatoes ½ […]
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1 lb. fresh jumbo crabmeat
½ cup fresh or frozen grated coconut
½ cup coconut milk
3 tbsp. coconut oil
1 tsp. black mustard seeds
1 tsp. red chile powder
1 cup canned ground tomatoes, or 2 cups diced fresh tomatoes
½ tsp. garam masala
Make the crab: In a large bowl, gently combine the crabmeat with the grated coconut, coconut milk, lemon juice, and salt and set aside.
Make the masala: In a medium frying pan, heat the oil over high heat. Pop the mustard seeds in the heat, then add the kari (curry) leaves and cook for a couple of seconds. Immediately add the garlic and leeks, decrease the heat to medium-high, and cook for 4 to 5 minutes, until the leeks are translucent. Lower the heat; add the red chile powder, tomatoes, and salt; and simmer for 5 to 7 minutes, until the fat in the masala has risen to the top or to the edges, it is an orange red in color, and thick, chunky, or semidry. The time will vary based on the water content of the tomatoes. If the tomatoes start to stick to the bottom of the pan, add a few tablespoons of water. Turn the heat off and stir in the garam masala.
Make the dip: Spread the tomato masala evenly on the bottom of a baking dish. Place the coconut-crab mixture on top, letting the edges of tomato masala peek out. Bake for 10 to 12 minutes, until bubbly, and top with fresh herb sprigs. Serve with a crispy dosa, uthappams, naan, or crusty bread.
Reprinted with permission from Masala: Recipes from India, the Land of Spices by Anita Jaisinghani, copyright © 2022. Published by Ten Speed Press, an imprint of Penguin Random House.”
