October 16, 2016

Posted in Adelaide Based, Clare Valley, Online Wine Sales, Pinot Gris, Pinot Gris Matching, Recipe, Subscribe to our newsletter, white wine out of the fridge 10 minutes before serving, Wine, Wine Matching, Wines

At Ghost Wines, we deliver modern style, regionally-recognised premium wines with temperature sensitive labels at unbeatable prices.

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We provide premium quality wine at an affordable price. We do this by keeping the identities of our suppliers secret: Ghost. No retailing costs means the savings are passed onto you and we offer free shipping on all orders.

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Be confident you will always taste Ghost Wines at the optimum temperature thanks to our innovative Temperature Sensitive Labels. When the ghost turns PINK its ready to drink. 

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We work with only the best winemakers and buy wine varieties that are renowned for that region.


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Indian-style Chilli Crab with 2014 Ghost Wines Clare Valley Pinot Gris

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. 


Raw ingredients

  • 1 kg of crab (either 2 x 500 g crabs or 4 x 250 g small crabs)
  • ½ cup of oil
  • 3 garlic cloves, crushed
  • 5 cm piece of ginger, grated
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 1 tbsp tamarind puree
  • 1 tsp sugar
  • 3 small red chillies (or to taste), finely chopped
  • 1/3 cup coriander leaves, chopped


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.

Cook paste until aromatic

Add crab portions and cook, stirring, for 2 minutes ensuring the paste coats all crab pieces well. 

Cook blue swimmer crabs in paste for 2 minutes

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).

Steam crabs stirring occasionally

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.

Indian-style chilli crab with 2014 Ghost Clare Valley Pinot Gris


Angela Harvey
Angela Harvey