Malabar x Italy
Malabar crab and coconut risotto
The Malabar coast sold the world its pepper. Here it buys back some Italian rice.
40 minTime
23 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original556kcalsame
23 gproteinsame
3 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Keep the stock hot in a pot on low heat.
- 2Heat the coconut oil and half the butter in a wide heavy pan on medium heat. Cook curry leaves, shallots, garlic, ginger and chilli for 4 minutes. Stir in turmeric, fennel and pepper for 30 seconds.
- 3Add the rice and toast for 2 minutes on medium heat, stirring.
- 4Add the stock a ladle at a time on medium heat, stirring often, adding more when the last is nearly absorbed. Cook 16 to 18 minutes.
- 5Stir in the coconut milk and crab and cook 2 minutes. Off the heat, beat in the remaining butter, lemon juice and salt for 30 seconds. Cover and rest 2 minutes.
Serve it like this
Spoon onto a warm flat plate and tap the base so it spreads into a gentle wave. Pile crab on top and finish with fried curry leaves and a crack of pepper.
