Caribbean Crab Pilaf With Coconut Milk Recipes

GINATAANG ALIMASAG (CRABS IN COCONUT MILK)

Steps:

• Bring a large pot of salted water to a boil. Drop crabs in and cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside.
• Heat a large wok over medium-high heat and add garlic oil. Stir in garlic and cook until lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger and saute until onion is translucent, 4 to 5 minutes. Add scallion whites. Season with a few pinches of salt and pepper.
• Add fish sauce and let infuse for 1 minute. Stir in shrimp paste and toast for about 3 minutes. Add Thai chiles; saute for 1 minute more. Pour in coconut milk and water. Bring to a simmer and reduce heat to medium-low. Cook until sauce is thickened, about 10 minutes, adding more water if too dry.
• Meanwhile, break open the crab. Add to the sauce along with any accumulated juices. Simmer until flavors meld, 8 to 10 minutes more. Season with salt and pepper. Toss in spinach and let wilt. Garnish with scallion greens.

CURRIED CRAB WITH COCONUT AND CHILI

Steps:

• Place the crab in the freezer for 2 hours or until it stops moving. Remove the legs and crack them with a rolling pin. Remove the top of the shell and clean out the insides with your fingers. Chop the crab and top shells in half.
• Heat a medium saute pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and stir constantly until the seeds become toasted and fragrant, 3 to 4 minutes. Cool completely.
• To make the paste, grind the coriander seeds, cumin seeds and peppercorns with a pinch of salt using a mortar and pestle or a spice grinder. Transfer the spice mixture to a food processor and add the vinegar, coconut, ginger, garlic, chile and onions and blend to form a paste.
• Heat the oil in a heavy, large, wide pot over low heat. Add the paste and saute until fragrant and some of the juices evaporate, 5 to 10 minutes. Add the tomato, curry leaves, turmeric, chili powder and a pinch of salt and cook until the tomato pieces are tender and melting into the sauce, 5 minutes. Add the crab and 4 1/2 ounces water, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer or until the crab pieces are cooked through, 10 minutes. Mix in the coconut milk and simmer for 2 to 3 minutes to allow the flavors to blend.
• Divide the crab pieces and sauce among shallow wide soup plates and serve immediately.

SPICED PRAWN & COCONUT PILAF

Steps:

• Cook the rice according to pack instructions, then set aside. Put the ginger, garlic and tomatoes into a food processor, blend to make a paste, then set aside until you're ready to cook.
• Heat the oil in a large non-stick pan and add the whole spices. Once they sizzle, add the onion, frying over a medium heat for about 10 mins until soft. Add the ground spices and paste, then cook over a low heat, stirring occasionally until the sauce has released the oil back into the pan. Add the prawns, then cook for a few mins until cooked through - the mixture should be quite dry and paste-like.
• Stir the cooked rice into the pan to coat it well in the spices. Make sure the rice is heated through, then serve scattered with the coconut.

CRAB IN COCONUT MILK (ALIMANGO SA GATA)

Steps:

• In a large casserole over high heat, sauté the ginger, onion, garlic and lemon grass in oil.
• Add the crab, season with salt, pepper and vinegar. Cover and cook for 5 minutes or until it changes colour.
• Remove crab and cut in 4 equal pieces, put it back in the casserole, then pour the coconut milk, stir constantly, then add the oyster sauce and curry powder. Do not cover. Shake the casserole occasionally to distribute the seasoning evenly as well as to avoid the curdling of the coconut milk. Let it cook for about 15-20 minutes.
• Add the bell pepper, carrots, celery, and broccoli, cook for 5 minutes or until crisp.
• Adjust the seasoning if necessary.
• Serve with steamed rice.

CRAB AND COCONUT DIP WITH PLANTAIN CHIPS

Steps:

• Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice, and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve spooned on plantain chips.

GOAN COCONUT-MILK PILAF

Steps:

• Dry-roast the coconut in a small skillet over medium heat until fragrant, but just barely darker in color, 1 to 2 minutes. Cool and set aside.
• Heat the oil in a medium saucepan over medium-high heat. Add the cinnamon, cloves and cardamom pods and cook, stirring, until fragrant, about 1 minute. Add the onion (and ground cardamom, if using) and cook until golden, about 5 minutes. Mix in rice, coconut milk, 1 * cups water and salt and bring to a boil. Reduce heat to low, cover the pan and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Remove from heat and let rest for about 5 minutes. Transfer to a serving dish, mix in the coconut, vindaloo powder (or garam masala) and cilantro.

CARIBBEAN CRAB PILAF WITH COCONUT MILK

Steps:

• Heat the oil and butter in a 2-quart saucepan over medium-high heat and add the onion, carrot, and garlic. Cook, stirring, for 2 minutes, then add the curry powder and pepper and cook 2-3 minutes longer. Add the rice and sauté for another 2 minutes. Add the tomato, crabmeat, coconut milk, 1 1/2 cups water, bitters, lime juice, and salt and bring to a boil. Reduce the heat, cover, and cook for 15-20 minutes, until the liquid is absorbed. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. Stir the rice and season it with the salt and hot sauce. Serve garnished with scallions and herbs.