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What You Need:
(To Serve: 4 to 6)
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1 fresh coconut, shelled and coarsely chopped
3 tablespoons coriander seeds
2½ cups hot, not boiling, water
¼ cup vegetable oil
12 whole black peppercorns
1 medium-sized garlic clove, peeled and flattened slightly with the side of a large knife or a kitchen mallet
A 1-inch piece of fresh ginger root, scraped and flattened slightly with the side of a large knife or a kitchen mallet
½ cup finely chopped onions
1 teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon turmeric
A pinch of ground hot red pepper
4 tablespoons finely chopped fresh coriander (cilantro)
1 pound lump crab meat, fresh, canned or frozen, picked over to remove all bits of shell and cartilage
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Translate this recipe:
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| How To Cook: |
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1. Combine the coconut meat, coriander seeds and 1 cup of the hot water in the jar of an electric blender. Blend at high speed for 1minute, then stop the machine and scrape down the sides of the jar with a rubber spatula. Blend again until the coconut and coriander are completely pulverized and the mixture is reduced to a smooth puree.
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2. Line a fine sieve with a double thickness of dampened cheesecloth and set it over a deep bowl. With a rubber spatula, scrape the entire contents of the blender jar into the sieve.
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3. Press down hard on the coconut with a large spoon to extract as much liquid as possible. Then bring together the ends of the cloth enclosing the pulp and wring it vigorously to squeeze out the remaining liquid. There should be 1 to 1¼ cups of coconut milk.
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4. Return the coconut-puree mixture to the blender, add the remaining 1½ cups of hot water, and blend for 30 seconds. Set the cheesecloth-lined sieve over a separate bowl and pour in the coconut mixture. Press down hard on the coconut with the back of a spoon, then wrap it in the cloth and squeeze it vigorously to wring out the remaining liquid. Discard the pulp.
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5. There should be about 1to 1½ cups of the second coconut milk.
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6. In a heavy 2- to 3-quart saucepan, heat the vegetable oil over moderate heat until a light haze forms above it. Add the peppercorns, garlic and ginger, and stir for 30 seconds.
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7. Add the onions and salt and, stirring constantly, fry for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Add the ground coriander, cumin,
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8. Then pour in the second coconut milk, bring to a boil over high heat, and partially cover the pan. Reduce the heat to low and simmer for 10 minutes. Uncover the pan, raise the heat to high and, stirring constantly, pour in the first coconut milk in a slow, thin stream and add 2 tablespoons of the fresh coriander and the crab meat.
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9. Cook briskly for 2 or 3 minutes to heat the crab through, then remove the pan from the heat, sprinkle the remaining
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10. To serve, ladle the entire contents of the pan into a heated bowl.
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