Kerala x France
Crab and coconut rillettes
Potted crab with a tadka. The jar is fancy, the flavour is pure coastal toddy shop.
90 minTime
13 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original273kcalsame
13 gproteinsame
2 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat the coconut oil in a small pan on medium heat. Crackle the mustard seeds, then add the curry leaves, shallots, ginger and chilli and cook 4 minutes. Stir in the turmeric and cool.
- 2Toast the grated coconut in a dry pan on low heat for 3 minutes.
- 3Beat the butter until fluffy. Fold in the cooled tadka, crab, coconut, lemon zest and juice, pepper, coriander and salt.
- 4Pack into a jar or ramekins and chill for 1 hour.
- 5Take it out 10 minutes before serving. Toast the baguette slices in the oven at 200°C for 6 minutes.
Serve it like this
Serve the jar on a board with toasts fanned beside it, or quenelle onto each toast and top with a fried curry leaf and a little lemon zest.