Keralan-style Orkney brown crab with sweet corn

Method

1. For the curry: heat the oil in a deep saucepan over a medium heat and gently fry the onions with the green chilli and the curry leaves for 4-5 minutes, or until the onions are soft.

2. Transfer the onions, chillies and curry leaves to a food processor and add the rest of the curry ingredients. Blend until smooth.

3. Return the curry mixture into the pan and slowly bring to the boil, stirring frequently to prevent the bottom from burning. Reduce the heat and simmer gently for 15 minutes. Keep warm.

4. For the crab: heat the oil in a wok until smoking, then add the mustard seeds (be careful as the seeds will pop and crackle. Cover the wok with a lid for a few moments to prevent the seeds from flying out). Once the seeds have stopped crackling, add the ginger, garlic, chillies and curry leaves.

5. Cook for 2-3 minutes, stirring frequently, then add the sweet corn and shallots and cook for a further 2-3 minutes, or until the shallots are soft.

6. Add the grated coconut and fry for 3-4 minutes before adding the red chilli powder and ground turmeric.

7. Stir in the crabmeat, tossing well for 1-2 minutes, then add the tomatoes and chopped coriander. Season, to taste, with salt.

8. To serve, place a chefs’ ring in the middle of a serving bowl and pack in the crab meat. Pour the hot curry sauce around, then remove the ring. Serve with rice alongside.