Coconut Crab Stew With Cilantro Rice Recipe

About this recipe

A rich and creamy coconut crab stew infused with aromatic spices, served over fragrant cilantro rice. Perfect for a satisfying pescatarian dinner.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Garlic - Single Clove
• 50 g On1Y Black Peppercorns With Grinder
• 250 g Organically Grown Green Capsicum
• 400 g Pastazara Finely Chopped Tomatoes
• 400 Ml Chaokoh Coconut Milk
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 150 g Spring Onion (Kandychi Path)
• 1 kg Akar Powder Salt

Instructions

1. 1. In a large bowl, combine 1 minced garlic clove, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1 tablespoon chopped cilantro. Mix well to combine the spices.
2. 2. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
3. 3. While the mixture is marinating, dice 1 green pepper and 1 spring onion, and chop 2-3 tablespoons of tomato.
4. 4. Remove the mixture from the refrigerator and stir in the diced green pepper, spring onion, chopped tomato, and 2 cups of coconut milk. Mix thoroughly to combine.
5. 5. Transfer the mixture to a large pot and cook over low heat, stirring occasionally, until the liquid reduces by half, about 20-25 minutes.
6. 6. While the stew is cooking, prepare 2 cups of rice according to package instructions. Once cooked, fluff the rice with a fork and mix in 1 tablespoon of chopped cilantro for added flavor.
7. 7. Serve the coconut stew hot over the cilantro rice, garnished with additional cilantro if desired.