Ingredients

• 500g/1lb 2oz limes (approxiametly 5-6 limes)
• cut into wedges
• 2 tbsp fine sea salt
• 1 tbsp vegetable oil
• 1 tbsp mustard seeds
• 4 garlic cloves
• finely chopped
• 5cm/2in piece fresh root ginger
• peeled and finely chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• ½ tsp asafoetida
• 1½ tsp mild chilli powder
• 300g/10½oz soft light brown sugar
• 50ml/2fl oz white wine vinegar
• 5cm/2in piece fresh root ginger
• grated
• 4 garlic cloves
• crushed
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1 tsp red chilli powder
• 4 tbsp chopped fresh coriander leaves and stalks
• 4 tbsp gram flour
• 2 limes
• juice and finely grated zest
• 4 tbsp groundnut oil
• 8 small soft-shell crabs
• vegetable oil
• for deep-frying
• salt
• to taste

Directions

• For the lime pickle
• toss the lime wedges with the salt in a large bowl. Cover the bowl and chill in the fridge for 48 hours
• stirring occasionally.
• When the limes have cured
• heat the oil in a large frying pan over a high heat. Add the mustard seeds. (Caution: The mustard seeds will pop - keep eyes and face well clear.)
• When the mustard seeds start popping
• add the garlic and ginger and stir-fry for 1-2 minutes.
• Add the cumin
• coriander
• asafoetida and chilli powder and stir-fry for a further 1-2 minutes
• then add the sugar and continue to cook until it melts.
• Add the cured limes and all of the juices from the bowl to the pan. Cover with the white wine vinegar and 200ml/7fl oz of cold water.
• Bring the pan contents to the boil
• then reduce the heat until the mixture is simmering and simmer gently for 1½ hours until the mixture has thickened and the limes are very soft. Set aside to cool slightly.
• Blend the cooled lime pickle in a food processor for 20 seconds
• or until the pieces of lime are quite small. Spoon the pickle into sterilised jars until needed.
• For the crab
• mix all of the crab ingredients except the crabs and vegetable oil in a large bowl until well combined as a thick paste.
• Add the crabs and mix again until the crabs are coated in the spicy mixture. Cover the bowl and chill in the fridge for at least two hours.
• Before cooking
• remove the crabs from the fridge and return to room temperature.
• Heat the vegetable oil in a deep fat fryer to 160C/315F. Alternatively
• heat the vegetable oil in a deep
• heavy-based sauté pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
• Fry the spiced crabs (in batches if necessary) in the hot oil for 1-2 minutes
• or until cooked through. Remove from the oil using a slotted spoon
• then set aside to drain on kitchen paper. Season with a little salt.
• Serve the spiced soft-shell crabs with dollops of the lime pickle.