Christine Manfield's Crab and Ginger Salad

Serves 4


1 tablespoon vegetable oil

1 teaspoon brown mustard seeds

½ teaspoon fennel seeds

2cm piece ginger, sliced into julienne strips

4 garlic cloves, finely sliced

50 g finely sliced onion

2 teaspoons small green chillies, finely sliced

½ teaspoon ground turmeric

1 teaspoon freshly ground black pepper

½ teaspoon garam masala

2 tablespoons curry leaves

200 g freshly picked crabmeat

1 tomato, diced

20 ml freshly squeezed lemon juice

1 teaspoon salt


Heat the oil in a frying pan and add the mustard and fennel seeds over high heat.

When the seeds crackle, add the ginger, garlic and onion.

Sauté until the onion is translucent.

Add the chilli, turmeric, pepper, garam masala and curry leaves. Mix well.

Working quickly, add the crabmeat and tomato and toss over high heat to coat the crab with the masala base. Take care that the mixture is not mashed.

Add the lemon juice and salt and toss to combine. Serve immediately.