Whole Goan crab with a pickled cucumber and grapefruit salad


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Goan crab curry

Pickled cucumber and grapefruit salad

To serve

  • 1 lime, cut into wedges
Begin by killing the crabs. Turn the crab onto its back, lift the triangular flap on the base of the crab and push an oyster knife (or similar) through the hole, twisting vigorously once it's inside. Turn the crab over and set aside for 2 minutes. This is the most humane way to kill the crabs, however if you'd prefer to avoid this process ask your fishmonger to do it for you, just make sure to use the crab on the day it is killed
  • 2 crabs, approximately 500g each, left in the freezer for 30 minutes until 1 hour, until insensate
In a large saucepan set over a high heat, bring the water to a rolling boil. Add the salt and allow to dissolve, then add both of the crabs. Cook for 8 minutes, then remove from the water and reserve on a tray until cool to the touch
  • 70g of salt
  • 2l water
Break down the crabs by removing the claws – they will simply twist off. Pull hard to remove the body from the top of the shell. Scoop all the brown meat out of the body into a bowl, making sure to avoid the grey, feather-like gills. Cut the body, with the legs attached, into quarters, then use the back of a knife to crack the shell of the claws. Reserve the crab in the refrigerator until needed
To prepare the cucumber, peel and deseed the cucumber and slice on an angle to a 1cm thickness. Lightly season with some salt. Boil the sugar, vinegar and water together in a pan
Use some kitchen paper to pat the cucumbers dry and place in a bowl. Pour the hot pickle liquor over the cucumbers, cover with cling film and reserve until needed. Peel and segment the grapefruit and set aside
Warm a large heavy-based saucepan over a medium heat and add the dry spices from the spice packet, until they become fragrant. Add the coconut oil and the potatoes and stir together for 1–2 minutes. Turn the heat up to medium-high and add the base sauce. Cook for 2 minutes, until fragrant
Add the main sauce and the coconut milk, and bring the curry to a boil. Reduce to a gentle simmer, add in the cherry tomatoes and simmer for 5 minutes. Add the pieces of crab body and the claws and cook for 3–5 minutes until the crab is warmed through. Finish the curry by stirring in the brown meat and some torn coriander
Drain the pickle from the cucumber and mix together with the grapefruit and some coriander. Serve the crab in the centre of the table with the pickled cucumber salad on the side, with a few lime wedges to squeeze over
  • 1 lime, cut into wedges
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