Chef Academy Showcase 2023 Cookbook

Sri Lankan crab curry Method: 1 Clean the crab properly and cut into halves. 2 Grind the ginger and garlic to make a paste. 3 Roast the cinnamon, cardamom cloves and 10 curry leaves. Grind to a powder and set aside. 4 Take a pan and add the oil. Once it’s hot, add the fennel seeds, onion, green chillies, ginger garlic paste, tomatoes, together with the moringa leaves and curry leaves. 5 Sauté until all the mixture becomes brown, then add chilli powder, garam masala, turmeric powder, black pepper, and salt. Mix together, then add the crab and leave for 2 minutes. 6 Add water, then cover the pan and leave for 25 minutes. 7 When the crab is cooked, add coconut milk and the spices that have been ground together. Leave for 10 minutes, then remove the pan from heat and add lemon juice. 8 Before serving, garnish with coriander leaves. Serving Tip This curry goes well with steamed rice, bread or chapati. Ingredients: - 25ml oil - 5 crabs, big - 15 garlic cloves - 30g ginger - 300g onion - 150ml coconut milk - 3 tomatoes - 1ltr water - 4 tbsp fennel seeds - 2 tbsp turmeric powder - 4 tbsp chilli powder - 3 tbsp garam masala - 3 tbsp coriander - 4 tbsp black pepper - 10g cardamom - ½ stick cinnamon - 5 green chillies - 5 whole garlic cloves - Handful of curry leaves - Handful of moringa leaves Best HIT Chef Academy moment Learning about teamwork and how it’s the most important thing in a kitchen. 5 Serves: