Serves
Serves 4
Total Time
30 Minutes
Ingredients
4 soft shell crabs
360g of king prawns
200ml of coconut cream
20g of tomatoes
8g of coriander
12g of green chillies
12g of mustard
20g of coriander powder
80ml of Greek yoghurt
20g of onion
80g of pakora mix
Method
Step 1
Combine the coconut cream, tomatoes, coriander, green chillies, mustard, coriander powder, Greek yoghurt and onions in a saucepan and heat through.
Step 2
Coat the soft shell crab with light pakora mix and fry until crisp.
Step 3
Lightly fry the king prawns.
Step 4
Pour the sauce into a bowl and place the crab and the prawns on top and serve.
Recipe courtesy of ‘From Bombay to Britain’, the official National Curry Week Recipe Book
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