- 4 tsp grated fresh ginger
- 2 tsp chopped garlic
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp red chilli powder
- 4 tbsp chopped coriander leaves
- 4 tbsp gram flour (besan or chickpea flour)
- 2 limes, juice only
- 2 tbsp groundnut oil
- 4 small soft shell crabs
- 1 tsp black mustard seeds
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp dried chilli flakes
- 1 tsp coriander seeds
- 1 green mango, peeled and sliced
- 2 ripe mangoes, peeled and sliced
- 125g/4½oz light soft brown sugar
- 110ml/4fl oz malt vinegar
- Preheat the oven to 200C/400F/Gas 6.
- For the crabs, place all of the ingredients except the crabs into a bowl and mix to a paste.
- Add the crabs and turn gently in the mixture to coat well. (Ideally leave for 30 minutes to infuse the flavours.)
- Heat an ovenproof frying pan until hot then add enough vegetable oil to coat the bottom of the pan. Add the crabs and fry for 2-3 minutes on each side, then transfer to the oven and cook for 8-10 minutes, or until completely cooked through.
- For the mango chutney, heat a frying pan until hot. Add all of the spices and toast for 30 seconds, or until the mustard seeds start to pop.
- Add the green mango and ripe mangoes and cook for 1-2 minutes.
- Add the sugar and cook until dissolved into the mango juices, then add the vinegar.
- Cover the mango mixture and reduce the heat to simmer for 25 minutes, or until the mango has broken down and the mixture resembles chutney.
- Place half of the chutney mixture into a food processor and blend to a purée, then return to the pan and mix with the remaining unblended chutney.
- Pour the chutney into sterilised jars and allow to cool before serving.
- To serve, place a soft shelled crab onto each plate with a spoonful of mango chutney alongside.