Crab Okra Curry

Ingredients:

For the Rice:

• 1 cup jasmine rice
• 2 tablespoon finely chopped fresh cilantro
  

For the seafood okra curry:

• 1 teaspoon olive oil
• 1 pound Okra, stems removed and rinsed within minutes of cooking
• 1 teaspoon minced roasted garlic, store-bought or homemade (page TK)
• 2 teaspoons curry powder
• ½ teaspoon turmeric powder
• ¼ teaspoon cumin powder
• 1 cup unsweetened lite coconut milk
• 2 cups crushed tomatoes
• 2 tablespoons golden raisins
• 1 pounds backfin crabmeat, picked through for shells
• 1 teaspoon salt
• 1 pinch cayenne to taste

Preparation Instructions:

In a sauce pan over medium heat, slick the bottom with 1 teaspoon of olive oil. Add in the okra and sauté for 2 minutes. Add in the garlic, curry, turmeric, cumin, coconut milk, crushed tomatoes, and 1 cup of water. Stir the mixture until well combined. Cook for 20 minutes or until the okra just starts to lose its toughness. Stir occasionally to ensure the bottom does not stick.
Halfway through the okra cooking process—or 10 minutes into cooking—prepare the rice.
In a medium saucepot with a lid, prepare the rice according to the manufacturer’s instructions. Usually, 1 cup of rice is cooked in 2 cups of water and will take 20 minutes over medium low heat. When the rice is done cooking, turn off the heat, flake through it with a fork, and set it aside to cool slightly.
After cooking the okra for 20 minutes, reduce the heat to medium low and add in the raisin, crabmeat, and salt and gently mix. Make sure the crabmeat is submerged underneath the liquid. Cook the crabmeat for 2 minutes, or until the sauce is piping hot. Taste the sauce and sprinkle with a pinch of cayenne pepper.
To serve, add the cilantro to the rice pot and toss so it is well dispersed. Spoon the rice out onto 4 plates and add a generous amount of okra and sauce. Makes 4 servings. Serve immediately.

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