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by Cyrus Todiwala from Mr Todiwala’s Spice Box (Mitchell Beazley / Octopus)

Crabs are found abundantly in all coastal regions of India.Ìý It has to be said that stuffing crabs is not particularly Indian but the Portuguese habit infiltrated Goa, where it was given an Indian twist.

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Serves 6 as a starter, or 3 as a main

Prep time: 20 mins

Cooking time: 30 mins

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Ingredients

6 dressed crabs, or 500g (1lb 2oz) white and brown crabmeat (a 70:30 split is fine)

2 tbsp olive oil

5-7cm (2-3in) piece fresh root ginger, peeled and finely chopped

4-5 cloves garlic, finely chopped

2 finger-type fresh green chillies, finely chopped with seeds

2 small red onions, finely chopped

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Piri-Piri Masala 2-3 tsp (see recipe below,Ìýor Nigel saysÌýthereÌýare plenty of Piri-piri saucesÌýavailable without having to make your own)

2 plum tomatoes, pulp reserved and flesh diced (pulp being the seeds and surrounds)

1 heaped tbsp chopped fresh coriander

4 tbsp fresh or frozen peas, cooked and cooled

Lemon or lime juice to taste

2-3 hard boiled eggs, shelled and chopped

2-3 tbsp grated mature cheddar cheese, for sprinkling

Salt

Salad to serve

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Method

• If using dressed crab, remove the meat, then wash and dry the shells.Ìý Otherwise, use washed scallop shells or shallow dishes.
• Place the oil in a large, heavy-based frying pan over a medium heat.Ìý When hot but not smoking, add the ginger, garlic and chillies and sauté for a minute or so, then add the onions.Ìý When they become pale, stir in the Piri-Piri Masala and cook until its oil is released.
• Add the tomato pulp to the mixture and cook until slightly reduced, then add the tomato flesh and warm through.
• Take the pan off the heat and mix in the crab meat, coriander and peas.Ìý Stir well and check for seasoning: add a little lemon or lime juice, as well as salt.
• Preheat the grill.Ìý Meanwhile, set out the prepared shells or 6 shallow dishes and divide the mixture equally between them.Ìý Sprinkle with the chopped egg, followed by the grated cheese.Ìý Place under the hot grill until the cheese has melted and is lightly browned.
• Serve hot with a salad.

Notes:Ìý For a change, top the crab with just the chopped egg and roll up in warmed or griddled chappatis.

Alternatively, toss the filling with some freshly diced, cooked, peeled prawns and serve over a salad.

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Piri-piri Masala

Made from a small African chilli called piri-piri, which was introduced from South America.Ìý This sauce started out as a marinade for chargrilled chicken in Mozambique and Angola.Ìý Portuguese colonists took it back to Portugal and also introduced it to Goa, where it is now an indispensible classic. ÌýIt works well with seafood and white meats, but is rarely used with red meats.Ìý Inevitably the sauce has acquired some Indian notes, the main one being palm vinegar.

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Makes enough for coating 3-4kg (6lb 8oz – 8lb 13oz)

Prep time: 15 mins

Marinading time:ÌýÌý3-4hrs min or overnight

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Ingredients

100g (3½ oz) dried red chillies (of 2 or 3 varieties if available)

3 x 5cm (2in) pieces fresh root ginger, unpeeled and coarsely chopped

12 cloves garlic, coarsely chopped

1½ tbsp coriander seeds

2 tsp cumin seeds

2 x 5cm (2in) pieces cinnamon stick

6-8 black peppercorns

200ml (7fl oz) extra virgin rapeseed oil, plus extra for covering

250-350ml (9-12fl oz) palm or cider vinegar

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Method

• Break the chillies into pieces and place in a large jar with all the remaining ingredients.Ìý Seal tightly and leave overnight, or for at least 3-4hrs, shaking now and then.
• Pour the mixture into a blender and whizz to a smooth paste, adding a little more vinegar if it’s very thick.
• Transfer the paste to a sterilized Kilner jar or a screwtop jar that has a plastic-lined lid and pour a spoonful or more of oil over the surface before sealing tightly.Ìý The paste will keep indefinitely if refrigerated.Ìý If it does become a bit dry-looking, add a little vinegar and oil to revive it from time to time, taking care to wipe the rim clean and dry before resealing.

Note:Ìý To sterilize glass jars and lids or bottles, wash them well in very hot water.Ìý Allow the lids to air-dry, but place actual jars or bottles in a microwave and heat for 1-2 mins.