A spicy summer indulgence evoking the flavours of south east Asia from Stuart Lynch at Duck’s at Le Marché Noir for Taste of Edinburgh
1. To make the curry oil, heat 2 tablespoons of the oil and sauté the onion and apple until they are soft but do not let them colour. Add the curry paste and turmeric, then reduce the heat and cook for 5 minutes, stirring constantly. Be careful not to let the mixture burn. Add the rest of the oil and increase the heat until the oil bubbles. Remove from the heat and set aside to infuse - the longer the better, but for at least 1 hour.
2. Season the crabmeat with salt and pepper. Combine with the chopped spring onions and coriander and chopped chilli pepper. Fold the mixture into the crabmeat. Slice the mango and divide slices between four serving plates. Carefully arrange a mound of crab mixture on each plate. Drizzle with the curry oil and garnish with sprigs of coriander.
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Recipe © courtesy of Stuart Lynch at Duck’s at Le Marché Noir
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