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2 tablespoon Butter
2 tablespoon Vegetable Oil
1 cup Onion, Finely Chopped
1 teaspoon Garlic, Finely Chopped
½ teaspoon Chilies, Finely Chopped
2 tablespoon Curry, Powdered
2 cup Rice, White
4 cup Coconut Milk
1 teaspoon Salt
Black Pepper, Freshly Ground
1 pound Crab Meat
2 tablespoon Chives, Finely Chopped
2 tablespoon Lime Juice
In a heavy casserole, melt the butter in the oil over moderate heat. When the foam subsides add the onions, garlic and chilies, and stirring frequently, cook 5 minutes, until they are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the curry powder and stir 2 to 3 minutes, then pour in the rice and continue stirring for a few minutes more, until the grains become somewhat milky and opaque.
Stir in the coconut milk, salt, and a few grindings of peper and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer undisturbed for 15 minutes. Add the crab meat, chives, and lime juice, stir gently and simmer, covered, 5 minutes longer or until most of the liquid has been absorbed by the rice and the crab is heated through.
Taste for seasoning, fluff with a fork and serve the crab pilau at once, mounded on a heated platter.
2 tablespoon Vegetable Oil
1 cup Onion, Finely Chopped
1 teaspoon Garlic, Finely Chopped
½ teaspoon Chilies, Finely Chopped
2 tablespoon Curry, Powdered
2 cup Rice, White
4 cup Coconut Milk
1 teaspoon Salt
Black Pepper, Freshly Ground
1 pound Crab Meat
2 tablespoon Chives, Finely Chopped
2 tablespoon Lime Juice
In a heavy casserole, melt the butter in the oil over moderate heat. When the foam subsides add the onions, garlic and chilies, and stirring frequently, cook 5 minutes, until they are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the curry powder and stir 2 to 3 minutes, then pour in the rice and continue stirring for a few minutes more, until the grains become somewhat milky and opaque.
Stir in the coconut milk, salt, and a few grindings of peper and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer undisturbed for 15 minutes. Add the crab meat, chives, and lime juice, stir gently and simmer, covered, 5 minutes longer or until most of the liquid has been absorbed by the rice and the crab is heated through.
Taste for seasoning, fluff with a fork and serve the crab pilau at once, mounded on a heated platter.
