INDIAN-SPICED CRAB MEAT WITH MARJORAM sautéED POTATOES
This recipe combines East and West. The Indian spices can be used on many of our traditional Western foods, and they also go well together with marjoram that blends nicely with olive oil sautéed potatoes. To complement these flavors, we also have cucumber salad with Indian-spiced yogurt. Although this recipe contains several components, it is really quick to do and requires little work.
4 servings
Crab:
4 cooked legs of king's crab, meat isolated (or use some other seafood if you wish)
2 tbsp tandoori paste
2 tbsp yogurt
1 tsp garam masala
juice of 1/2 lime
1 tbsp olive oil
100 g/3 oz spinach
Potatoes:
12 starchy potatoes (e.g. King Edward)
olive oil
salt
dried marjoram
Cucumber salad:
1 cucumber
100 mL/3 fl oz yogurt
1 tbsp garam masala
1 tsp cumin
Make the crab marinade first by mixing tandoori paste, yogurt, garam masala, lime juice, and olive oil. Put the crab meat in there and let it rest for a while. Meanwhile, start sautéeing the peeled and sliced potatoes in olive oil (this will take a while). Add some salt and marjoram at the end of cooking to flavor the potatoes. While the potatoes are in the pan, preheat the stove for the crab and make cucumber salad as well - slice the cucumber into thin circles and mix with yogurt and spices. If you wish you can season it further with some lime juice and salt. Now, put a pan on the hot stove, put some oil in it, and let it heat up on fairly high heat. Then put the crab meat onto the pan and fry for about a minute on each side, so they get slightly browned. Serve the crab together with cucumber salad, some spinach, and the sautéed potatoes.