Red Claw with Curry

Ingredients

(For 4 persons)

Red Claw 2 kg

Onion 1

Garlic 4 cloves

Zucchini 1

Celery stick 1

Carrot 1

Banana 1

Peas 1 cup

Flour 1 tbsp

Butter 2 tbsp

Method

Boil the red claw in salty water for 2 minutes only.  Allow to cool, then remove the meat. (Keep the shell for decoration.)  Peel and cut vegetables into 1 cm square pieces, slice the bananas and cut the garlic in half.

Fry the onions, carrot, celery and garlic in a large saucepan with the butter for about 3 to 4 minutes.  Add the zucchini, banana and curry powder and cook for another 2 minutes.  Add the flour, keep stirring, then pour in the wine/stock/water.  Bring to the boil, then add the coconut cream and the cooked peas.  Return to the boil and simmer for 5 minutes.  If the sauce is too thick, add more water. If too thin reduce longer. (The sauce has to be nice and creamy.)  Adjust the seasoning to your taste.

This dish is best served with boiled potatoes or rice.  Place the potatoes or rice on the bottom of the plate and cover with the curried vegetables.  Arrange the red claw meat on top and decorate the plate with the shells.  

More Ingredients

Coconut cream 1 tin (350 g)

Salt, pepper

Curry powder 2 tbsp (or more if you want the dish to be hot and spicy)

White wine/stock/water 1 cup