With the impending warmer weather, if you're anything like us you’re more likely to be moving towards the white variety of wine. Our Pinot Gris is proving to be a crowd-favourite. We love serving ours with a dish that is sweet and spicy. Earlier this year we provided our favourite Butter Chicken recipe which goes so well with our Clare Valley Pinot Gris. Today, we’re bringing you another cracking Indian-inspired dish.
Prepare your crab into portions or see if your fishmonger will do it for you!
Mix half the oil with garlic, ginger, spices, tamarind, sugar, chilli and add salt to taste. Form a paste. Heat oil in a large, heavy-based, deep frying pan over medium heat. Add paste and stir until aromatic.
Add crab portions and cook, stirring, for 2 minutes ensuring the paste coats all crab pieces well.
Add 60 ml of water, cover and steam crabs, stirring occasionally, until cooked through (you’ll know because the crabs will turn pink/red and the flesh will be opaque – the front claws may need longer).
Serve your crab on a large plate, drizzle with pan juices, scatter coriander leaves and have a glass of 2014 Ghost Clare Valley Pinot Gris on hand.