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Indian-Spiced Soft Shell Crab with Mango Chutney
Crispy spiced soft shell crabs served with a homemade sweet and tangy mango chutney.
Seafood
Spicy
Gluten Free
Mango
Crab
Estimated Nutrition
Calories
355.1
kcal / serving
1420.5 kcal total
Carbs
47.9
g
per serving
191.6 g total
Fat
10.6
g
per serving
42.4 g total
Protein
17.1
g
per serving
68.2 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
125
g
Light Soft Brown Sugar
CondimentsSauces
110
ml
Malt Vinegar
Fruits
2
piece
Lime
juice only
1
piece
Green Mango
peeled and sliced
2
piece
Ripe Mango
peeled and sliced
GrainsCereals
4
tbsp
Gram Flour
also known as besan or chickpea flour
NutsSeeds
2
tsp
Garlic
chopped
2
tsp
Coriander
ground
2
tsp
Cumin
ground
1
tsp
Red Chilli Powder
4
tbsp
Coriander
fresh leaves, chopped
1
tsp
Black Mustard Seeds
1
tsp
Black Peppercorns
1
tsp
Cumin Seeds
1
tsp
Dried Chilli Flakes
1
tsp
Coriander Seeds
OilsFats
2
tbsp
Groundnut Oil
Seafood
4
piece
Soft Shell Crab
small
Vegetables
4
tsp
Ginger
fresh, grated
Method
1
Preheat the oven to 200°C.
2
Mix all crab ingredients except the crabs into a paste in a bowl.
3
Coat the crabs gently in the paste and marinate for 30 minutes if possible.
4
Fry crabs in an ovenproof pan with oil for 2-3 minutes per side.
5
Transfer the pan to the oven and cook for 8-10 minutes until cooked through.
6
Toast the chutney spices in a hot frying pan for 30 seconds.
7
Add sliced green and ripe mangoes and cook for 1-2 minutes.
8
Dissolve sugar into the juices and stir in the vinegar.
9
Cover and simmer the mixture for 25 minutes until the mango breaks down.
10
Puree half of the mixture in a food processor and stir back into the pan.
11
Cool the chutney in jars and serve alongside the crabs.