Make this Hot Garam Masala Spicy Coconut Crab Dip Recipe for the Holidays

Coconut Crab Dip

garam masala
Yield: Makes 1 cup

Ingredients:

  • ¼ cup green cardamom pods
  • 6 large cinnamon sticks
  • 5 star anise pods
  • 5 black cardamom pods
  • 1 teaspoon whole cloves
  • 4 whole mace flowers
  • 1 whole nutmeg

Directions:
1. Preheat the oven to 300°F.
2. Combine all the spices in a small bowl. Spread them out on a baking sheet and toast them in the oven for 3-4 minutes, until fragrant. Leave to cool and grind in a coffee grinder into a powder.

Coconut Crab Dip
Yield: For 4 people

Ingredients:

Crab

  • 1 pound fresh giant crabmeat
  • ½ cup fresh or frozen shredded coconut
  • ½ cup coconut milk
  • Juice of ½ lemon
  • 1 teaspoon sea salt

Tomato masala

  • 3 tablespoons coconut oil
  • 1 teaspoon black mustard seeds
  • 15 to 20 kari leaves
  • 8 to 10 garlic cloves, sliced
  • 2 cups sliced ​​leeks, white and green parts
  • 1 teaspoon red pepper powder
  • 1 cup canned ground tomatoes or 2 cups diced fresh tomatoes
  • 1 teaspoon sea salt
  • ½ teaspoon garam masala (see above)
  • Sprigs of fresh herbs for garnish

* Dosas, uthappams, naan or crusty bread for serving

directions:
1. Preheat the oven to 400°F.

2. To make the crab: In a large bowl, gently mix the crab meat with the grated coconut, coconut milk, lemon juice and salt and set aside.

3. To make the masala: In a medium skillet, heat the oil over high heat. Pop the mustard seeds, then add the kari leaves and cook for a few seconds. Immediately add the garlic and leeks, reduce the heat to medium-high and cook, 4 to 5 minutes, until the leeks are translucent. Lower the heat; add red pepper powder, tomatoes and salt; and simmer for 5-7 minutes, until the masala fat has reached the top or edges, it is orange-red in color and thick, chunky or semi-dry. The time varies depending on the water content of the tomatoes. If the tomatoes start to stick to the bottom of the pan, add a few tablespoons of water. Turn off the heat and stir in the garam masala.

4. Spread the tomato masala evenly in the bottom of a baking dish. Place the coconut and crab mixture on top, letting the edges of the tomato masala stick out. Bake for 10-12 minutes, until bubbling, and garnish with fresh herb sprigs. Serve with crispy dosa, uthappams, naan or crusty bread.