South Indian Crab Curry
1-2 kg frozen Wild Caught Alaskan Snow Crab legs (Available at Gimli Fish - 2 bags =~4 entrée size portions)
2 big onions, chopped and smashed (traditionally done on a large stone)
20 curry leaves (Available at Dino’s Grocery Mart, Lucky’s Dong Thai, etc.)
6 green chillies, slit
10 small cloves of garlic, smashed
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala
1 1/2 cups coconut milk (easy and inexpensive method to making coconut milk; 1-2 cups UNSWEETENED dry coconut and 1-2 cups very hot water. Liquify in blender for about 2 minutes, strain into a bowl and that is your coconut cream. Repeat with less very hot water and that is your coconut milk, combine for this recipe)
1/2 tsp salt to or to taste
In a large skillet heat the oil and add the onions, smashed garlic and green chili. After some time add the smashed ginger until they are soft. Chili can be added as per how spicy you like it. When cooked through, add the crab and cook through. The crab legs are pre cooked and the shells are scored for easy access and breaking.
Steelhead Trout Curry
For wonderful quick Kerala Steehead Trout curry, available at Gimli Fish, repeat all of the ingredients except for the crab. Cook the Steelhead filets in the spicy coconut mixture on medium heat, simmering until cooked through, about 7 minutes. The Steelhead Trout is sustainably raised in Warren, MB at Watersong Farms and is delivered fresh on Thursday afternoons.
Other options: Try with mussels!