Red Spanner Crab Curry with Coconut & Ginger Infused Pipis


1 kg pippies/clams
2 spanner crabs, brocken up into pieces
Extra Virgin Olive Oil
1 stick celery
4 garlic colves, chopped
1 knob ginger, grated
1 1/2 red onions, chopped
Kaffir lime leaves
3 bay leaves
3 dried chillies
2 fresh chillies
Curry leaves
cumin seeds
sesame oil
oriental eggplant
tomato puree/passata
fish sauce
soy sauce
spring onions
fried shallots
½ cup coconut cream



On medium heat, add olive oil to pan. Add the fenugreek, cumin seeds, Kaffir lime leaves, dried chillies, lemongrass, celery, garlic, curry leaves, bay leaves, ginger, onions, fresh chilli.

Chop the oriental eggplant and the coriander, and add to the pan.

Add fish sauce, sesame oil, tomato passata and soy sauce.

Pour in ½ cup of coconut cream, cover and simmer for 10 minutes.

Place the crab shells and pippes into the pan and cover again for 5-10 minutes.

Sprinkle with coriander, spring onions and squeeze of lime.

Serve with a bowl of cooked rice.