Crab curry, anelli, egg and sweet pea broth
serves
4
Crab curry, anelli, egg and sweet pea broth
This fragrant crab curry is packed with flavour and colour.
Ingredients (11)
- 250g anelli pasta (from specialty Italian food shops – substitute other short small pasta)
- 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
- 2 brown onions, finely chopped
- 4 garlic cloves, thinly sliced
- 2 tbs mild curry powder
- 6 cups (1.5L) fish stock
- 200g fresh podded peas
- 400g raw spanner crab meat
- 12 eggwhites, lightly beaten
- Juice of 1 lemon
- 1/4 bunch chives, cut into batons, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Bring a medium saucepan of water to the boil over high heat. Add pasta and cook according to packet instructions. Remove from the heat, drain and cool under running water. Drizzle with olive oil and set aside until needed.
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2.Heat oil in a medium frypan over high heat. Add onion and garlic, and cook for 4-5 minutes until softened. Stir in curry powder and cook for a further 1-2 minutes until fragrant. Add the stock, peas and pasta. Bring to the boil, reduce heat to low and gently stir in crab meat, taking care not to break up the meat. Cook for 2-3 minutes until peas and crab are just cooked.
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3.Whisk eggwhites with a fork and slowly drizzle into the crab and pasta mixture. You will see the eggwhites starting to set into white threads. Remove pan from the heat and season to taste. Stir in lemon juice. Divide pasta among serving bowls, scatter with chives and drizzle with olive oil to serve.
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