Recipes

Change Up The Potluck with This Party-Size Cheesy Curry Crab Fat Rice with Seafood Platter

August 1, 2019

You can’t help but expect the same things at any potluck. One person brings pasta, another person comes with some kind of meat dish, and maybe someone brings potato salad. And then here you are, ready with the cop-out choices: chips, a dessert, or a few 1.5 liter bottles of softdrinks. (Okay so maybe some of you are actually decent enough to bring actual dishes. Good for you. Nevertheless…) Change it up with this party-size recipe that’ll have any cheese/seafood-lover scraping your tray empty.

The seafood diet, as prescribed by dads who love telling jokes. (I see food, I eat it.)

You can add more seafood options into the platter, depending on what’s available. Anything should go well with the sauce—it’s butter, after all. As you’d expect, the crab fat dominates the flavor profile of the dish; but the cheese topping balances it out very well. Although we recommend serving it immediately, we found that whatever’s left over that you keep refrigerated a few days comes out spicier after you re-heat it.

Cheesy Curry Crab Fat Rice with Seafood

  • Serves: 12 people
  • Active time: 1 hr
  • Total time: 1 hr
  • Difficulty: Easy

INGREDIENTS

Seafood

  • 4 crabs, halved
  • 6 large prawns

Butter Sauce

  • 1 cup butter
  • ¼ cup curry leaves

Cheesy Curry Crab Fat Rice

  • ½ cup butter
  • ½ cup curry leaves, picked
  • ¼ cup dried chili, chopped
  • 2 tsp. yellow curry powder
  • 1 cup crab fat
  • 8 cups cooked rice
  • 2 cups cheddar cheese, grated
  • 2 cups Monterey jack cheese, grated

INSTRUCTIONS

  1. Heat water in a large pot over medium heat.
  2. Add crabs and prawns, and boil until cooked through about 8-10 minutes for crab and 4-5 minutes for prawns.
  3. Remove from water and set aside.
  4. For butter sauce, heat together butter and curry leaves until butter is melted and leaves are toasted.
  5. Keep seafood and butter sauce warm on a serving platter.
  6. Pre-heat oven to broiler setting.
  7. In a large wok, heat butter until melted.
  8. Add curry leaves, dried chili, and curry powder.
  9. Toast for one minute until fragrant.
  10. Add crab fat and stir until heated through and a sauce forms.
  11. Add rice and stir until all rice is coated in the sauce.
  12. Place in an oven-safe dish then top with cheese.
  13. Place rice in broiler until cheese is melted and bubbling, about 5-8 minutes.
  14. Remove from oven and serve alongside seafood and butter sauce.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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