Indian Chilli Crab - Riwazi Kekda

Name: Indian Chilli Crab - Riwazi Kekda
Ingredients: 4 large (Whale) soft-shell crabs; 4 tbsp rice flour; 2 tbsp corn flour; ¼ tsp red chilli powder; 2 tsp chilli paste (gochujang); ½ tsp black pepper powder; Salt, to taste; 1 egg; 2 tsp ginger-garlic paste; 2 tbsp rapeseed oil; 20 curry leaves; 2 tbsp garlic, chopped; 2 green chillies, chopped; 2 red chillies, chopped; 2 tbsp ginger, finely chopped; 2tbsp tomato puree; 2 fresh tomatoes, blitzed in a food processor; 1 tbsp lime juice; 1 tsp red chilli paste (gochujang); 1 tsp Manuka honey; 1 lime, zest and juice; 2 shallots, thinly sliced and deep-fried until crisp; 2 tbsp almond flakes, toasted; 2 tbsp chives, chopped; Generous pinch of coriander cress; 2 red chillies, thinly sliced; 1 lime, zested; 1 tsp manuka honey, to drizzle

www.jamesmartinchef.co.uk

This Indian chilli crab dish from Atul Kocchar packs a punch. Sweet, spicy, crispy, this is such a delicious dish!

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