Gosh! i havent put up a cooking post for so long! sorry guys... ok, ok.. here's one. over here, we get the english satelite channels. this means that we get to see british programmes! i was watching this one cooking programme (i believe it was indian food made easy), and saw this really cool recipe. it requires a lot of things but it is really simple. you can modify it to your taste i'm sure it'll be good too!
I took down the recipes and only managed to do it probably a year after i saw the show! this dish is simply refreshing. serve with lime and yoghurt and add loads of corriander for the dip, it's a summer treat indeed!
4 tbsp vegetable oil
1 small onion, finely chopped
thumb sized piece fresh ginger, peeled and finely chopped
2 small garlic cloves, finely chopped
2 tsp ground coriander
¼-½ tsp red chilli powder
salt, to taste
1 tsp garam masala
2 tbsp lemon juice
25g/1oz fresh coriander leaves and stalks, chopped
400g/14oz prepared crab meat
1 large free-range egg
2½ tbsp mayonnaise
9-10 pieces of thick bread, made into crumbs in a food processor
1. Preheat the oven to 170C/325F/Gas 3.
2. Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft. Add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat. Place into a large bowl.
3. Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl. Stir well and add the breadcrumbs. Divide into eight equal portions and form each into a circular shape.
4. Heat one tbsp of oil in a non-stick pan and cook the crab cakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed.
5. Place the cooked crab cakes on a baking tray and place them into the oven to stay warm while you cook the others.
6. For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste.