Mud Crab Curry

• 1 tbsp extra virgin olive oil
• 1kg live mud crab, place in the freezer for 1 hour to humanely put to sleep
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 x 2 cm piece of ginger, minced
• 1-2 tbsp mild curry powder
• 400ml coconut milk
• Zest and juice of 1 lime
• 1 tomato, diced
• 4 tbsp desiccated coconut
• A few sprigs of mint, to serve
• Salt and pepper
• Steamed rice, to serve

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This recipe is created in partnership with Everyday Gourmet.

1. Remove the top shell (carapace) from the crab and reserve. Clean inside and discard gills. Cut in half lengthways and then cut in half again to have 4 pieces. Twist off the claws and crack claws with mallet or shellfish crackers. Reserve in a bowl. 2. Heat oil in a sauté pan over medium-high heat. Add the onion, garlic and ginger and sauté until softened with a little colour. Add the curry powder and fry off for 30 seconds before adding the coconut milk. Clean out the can with 200ml of water and pour it into the curry. Add a pinch of salt and bring to a boil and then turn it down to low and simmer for 10 minutes or until thick and rich. 3. Add the crab pieces and cook for 8 - 10 minutes turning occasionally in the sauce until just cooked. Add the zest of 1 lime and juice of half. 4. Combine the tomato, coconut, a pinch of salt and the remaining lime juice and mint. 5. Serve crab curry with rice and tomato salad on the side.