Trinidadian Crab Curry Pilau
Ingredients
| 1 lb crab meat, picked over | ||
| 3 tbs lime juice | ||
| 2 tbs canola oil | ||
| 2 tbs unsalted butter | ||
| 2 medium onions, minced | ||
| 1 clove garlic, chopped | ||
| 1 fresh hot pepper, seeded and chopped | ||
| 2 tbs curry powder | ||
| 2 cups uncooked rice | ||
| 4 cups coconut milk | ||
| kosher salt and freshly cracked black pepper | ||
| 1 tbs fresh chives, chopped |
This is a dish that originates from Trinidad/Tobago.Directions:
- Put the crab meat into a bowl and add the lime juice and set aside.
- In a heavy casserole, heat the oil and butter and saute the onions, garlic, hot pepper until the onions are tender.
- Add the curry powder and cook, stirring for 3-4 minutes, being careful not to let the curry powder burn.
- Stir in the rice and cook for about a minute longer, just to coat the grains.
- Add the coconut milk and season to taste with salt and pepper.
- Stir and cook covered over low heat until the rice is almost done. About 15 minutes.
- Fold in the crab meat and any liquid, and chives.
- Cook for 5 minutes longer, or until the liquid is all absorbed and the crab is heated through.
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