Ingredients

• 1 tbsp sunflower oil
• 1 tsp mustard seeds
• 2.5cm/1in fresh ginger
• peeled and finely chopped
• 1 garlic clove
• finely chopped
• 3-4 curry leaves
• finely shredded
• 1 green chilli
• chopped
• 1 small dried red chilli
• soaked in water
• then drained and finely sliced
• 2 small shallots
• finely chopped
• 75g-110g/3oz-4oz fresh coconut
• grated
• ½ tsp red chilli powder
• ¼ tsp ground turmeric
• 200g/7oz white crabmeat
• picked and all shell removed
• 1 plum tomato
• seeds removed
• finely chopped
• 1 tbsp fresh coriander leaves
• roughly chopped
• salt and freshly ground black pepper
• 1 free-range egg yolk
• 1 tsp white wine vinegar
• ½ tsp Dijon mustard
• 150ml/5fl oz rapeseed oil
• 2 garlic cloves
• finely chopped
• 2 green chillies
• finely chopped
• 3 tbsp coriander leaves
• roughly chopped
• ½ lime
• juice only
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 4 thin slices white bread
• cut into cubes
• 4 hard boiled eggs
• roughly chopped to about ½cm/0.2in
• 250g/9oz Cos lettuce or any large leafy lettuce
• cut into 2.5cm/1in pieces
• small handful fresh coriander leaves
• roughly chopped

Directions

• For the Keralan crab
• make sure that all the ingredients are prepared before you start cooking. Place the oil in a wok or kadhai (a traditional Indian iron wok) and bring the heat up until it forms a haze. Add a couple of mustard seeds to check if they crackle immediately - take care doing this as they will pop as they hit the pan.
• When the oil is ready
• carefully add the mustard seeds and
• if possible
• cover the pan with a lid for a few moments to prevent the seeds from flying off and hitting you.
• As soon as the crackling dies down and the aroma resembles the smell of roasting
• add the ginger
• garlic
• curry leaves and the green and red chillies.
• As soon as the garlic turns pale
• but not deep golden-brown
• add the shallots and continue to fry until soft.
• Add the coconut and fry for 3-4 minutes. Add the chilli powder and ground turmeric.
• Fry for a further 30 seconds before adding the crabmeat
• mixing well with a wooden spoon for a further minute.
• Add the tomato and coriander and mix to combine. Add salt and freshly ground black pepper
• to taste.
• For the Currimbhoy salad
• start by making the mayonnaise. Place the egg yolk
• vinegar and mustard into a food processor and blend until pale and creamy.
• With the motor running
• gradually pour in the oil in a steady stream until the mayonnaise has thickened.
• Measure 200g/7oz of the mayonnaise into a large bowl (any remaining mayonnaise should be covered and placed in the fridge - do not keep it for longer than two days).
• Add the garlic
• chillies
• coriander leaves and lime juice to the mayonnaise in the bowl and mix thoroughly. Season with salt and freshly ground black pepper and set aside.
• Heat a frying pan until hot and add the olive oil. Add the bread
• season with salt and freshly ground black pepper and fry for 2-3 minutes or until golden-brown and crisp on all sides.
• Remove the fried bread (croûtons) from the pan and drain on kitchen paper.
• Add the chopped eggs and lettuce leaves to the flavoured mayonnaise and mix - take care not to over mix as the lettuce will go limp very rapidly.
• Add half of the croûtons to the bowl while mixing
• reserving the rest for garnish.
• To serve
• pile the salad onto a plate
• top with more croûtons and coriander leaves and spoon the crab alongside. Serve immediately.