Ingredients

• 4 tsp grated fresh ginger
• 2 tsp chopped garlic
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp red chilli powder
• 4 tbsp chopped coriander leaves
• 4 tbsp gram flour (besan or chickpea flour)
• 2 limes
• juice only
• 2 tbsp groundnut oil
• 4 small soft shell crabs
• 1 tsp black mustard seeds
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 tsp dried chilli flakes
• 1 tsp coriander seeds
• 1 green mango
• peeled and sliced
• 2 ripe mangoes
• peeled and sliced
• 125g/4½oz light soft brown sugar
• 110ml/4fl oz malt vinegar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the crabs
• place all of the ingredients except the crabs into a bowl and mix to a paste.
• Add the crabs and turn gently in the mixture to coat well. (Ideally leave for 30 minutes to infuse the flavours.)
• Heat an ovenproof frying pan until hot then add enough vegetable oil to coat the bottom of the pan. Add the crabs and fry for 2-3 minutes on each side
• then transfer to the oven and cook for 8-10 minutes
• or until completely cooked through.
• For the mango chutney
• heat a frying pan until hot. Add all of the spices and toast for 30 seconds
• or until the mustard seeds start to pop.
• Add the green mango and ripe mangoes and cook for 1-2 minutes.
• Add the sugar and cook until dissolved into the mango juices
• then add the vinegar.
• Cover the mango mixture and reduce the heat to simmer for 25 minutes
• or until the mango has broken down and the mixture resembles chutney.
• Place half of the chutney mixture into a food processor and blend to a purée
• then return to the pan and mix with the remaining unblended chutney.
• Pour the chutney into sterilised jars and allow to cool before serving.
• To serve
• place a soft shelled crab onto each plate with a spoonful of mango chutney alongside.