Preparation time
1-2 hours
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
For the parathas
- 500g/1lb2oz plain flour, plus extra for dusting
- 2 free-range eggs, beaten
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp condensed milk
- 150ml/5fl oz full-fat milk
- 115g/4oz butter, melted
- 2 tbsp sunflower oil
For the crab curry
- 2 x 1kg/2lb4oz cooked large whole crabs, meat picked, or 750g/1lb10oz white and brown crabmeat
- 3 tbsp sunflower oil or groundnut oil
- 2 onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 35g/1¼oz fresh root ginger, peeled and finely grated
- 3 fresh bird’s-eye chillies, thinly sliced
- 2 tsp cumin seeds, lightly crushed
- 1 tsp coriander seeds, lightly crushed
- 1 tsp black mustard seeds
- 1 tsp ground turmeric
- ½ tsp ground fenugreek
- 14 dry curry leaves or 7 fresh curry leaves
- ½ cinnamon stick
- 400ml tin coconut milk
- 1 tsp sea salt flakes
- 2½ tbsp fresh lime juice
- 2 tbsp chopped fresh coriander, to garnish
- 25g/1oz coconut flakes, toasted, to garnish
Method
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To make the parathas, put the flour, eggs, sugar, salt and condensed milk into a food processor fitted with a dough blade. Mix until well combined. With the processor running, gradually add the milk until the mixture comes together as a soft dough. Form the dough into a ball, wrap in cling film and lrefridgerate for at least 1 hour.
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Turn the dough out onto a lightly floured surface. Take a small piece of the dough and roll into the shape of a golf ball. Using a rolling pin, roll the ball out into a circle that is 3mm thick. Brush each side with the melted butter.
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Fold up the dough circle like a concertina, with pleats that are about 2.5cm/1in deep. Once whole circle is pleated, twist into a coil and then fold into a circle, tucking the ends in. Turn the dough over and flatten with your hand. Sprinkle the top with a little flour and roll out again to a circle that has a diameter of about 15cm/6in. Repeat until all of the dough is used and set aside until ready to cook.
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To make the curry, if you have whole crabs then prepare the crabs and remove the meat.
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Heat the oil in a very large flameproof casserole dish or large saucepan over a medium heat. Fry the onions for 5–8 minutes, or until softened, stirring regularly. Increase the heat and cook for 2–3 minutes, or until golden, stirring constantly.
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Reduce the heat and stir in the garlic, ginger and chillies and cook for 2 minutes. Add the cumin seeds, coriander seeds, mustard seeds, turmeric, fenugreek, curry leaves and cinnamon and cook for a further 2 minutes. Pour the coconut milk into the pan and stir in the salt, lime juice and 500ml/18fl oz of water. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
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Add all of the crabmeat and return to a simmer. Cover and cook for a further 10 minutes, crushing the crab against the sides of the pan to release as much flavour as possible.
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Meanwhile, to cook the parathas, heat a little of the sunflower oil in a frying pan. Add a paratha and fry for 1–2 minutes on each side, or until crisp and golden brown on the outside and soft and flaky on the inside. Keep each paratha warm in a very low temperature oven and cook the remaining parathas.
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Garnish the curry with the coriander and coconut flakes and serve with the parathas alongside.