Crab curry
Who doesn't love curry? This gorgeous dish works both as a starter and as a cosy supper. It needs a bit of preparation the day before, but it's worth the wait.
Ingredients
For the curry oil
- tbsp Curry powder
- ml Rapeseed oil
For the celeriac purée with crabmeat
- g Celeriac, peeled
- tbsp Butter
- tbsp Curry powder, hot
- ml Cream
- crab shells' worth of white crabmeat
For the fried celeriac
- g Celeriac
- Curry oil
- Salt, to taste
For the breadcrumbs
- g Breadcrumbs
- g Parmesan, grated
- tbsp Flat-leaf parsley, chopped
Instructions
Toast the curry powder for 1 minute in a dry frying pan. Add the oil and leave it to infuse for a few hours.
Leave the curry powder to infuse in the oil overnight.
Cut the celeriac into small dice and put it in a saucepan with the butter, curry powder and cream.
Cook the celeriac until tender and tip everything into a blender. Blitz to a purée. Fold in the crabmeat and season to taste with salt.
Cut the celeriac into dice and fry them in the curry oil until tender. Then stir them into the celeriac and crab purée.
Spoon the mixture into suitable ovenproof dishes and scatter over the breadcrumbs.
Brown in the oven at 180°C/160°C fan/gas 4 for about 5 minutes.
A fennel salad goes very well with this.
For the curry oil
For the celeriac purée with crabmeat
For the fried celeriac
For the breadcrumbs
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