Saveur - April-May 2017

50 SAVEUR.COM

Caranguejo e Coco

(Coconut Crab Curry)
SERVES 2; Photo pg. 51
Active: 45 min. • Total: 1 hr.
45 min.

Mozambique was colo-
nized by Portugal for almost
five centuries. At Cantinho
do Aziz, Khalid Aziz draws
crowds with Mozambican
dishes that honor his family’s
herita ge, like this take on a
traditional crab curry. The
first step for this dish calls
for making coconut milk
from unsweetened coconut,
which has a cleaner flavor
and lighter texture than the
canned variety. If you’d like,
save the rehydrated coconut
to flavor the accompanying
white rice. Otherwise, feel
free to discard it.

8 cups (1 lb. 8 oz.)
unsweetened coconut
¼ cup plus 1 Tbsp. olive oil
2 medium white onions,
minced
1 cup canned crushed
tomatoes
2 garlic cloves, chopped
(2 tsp.)
1 lb. cooked
Mozambican or
Alaskan king crab legs,
broken apart at the
joints
1 Tbsp. kosher salt
Cilantro leaves, for
garnish
Cooked white rice, for
serving

1 In a large pot over high
heat, bring 8 cups water to
a boil. Add the coconut and
let cook for 1 minute. Remove
the pot from the heat and let
rest until the coconut is cool
enough to handle. Using your
hands, squeeze the coconut
flesh in batches to extract
the coconut milk (you should
have about 4½ cups milk).

2 In a 12-inch skillet, heat the
oil over medium-high heat.
Add the onion and cook,
stirring occasionally, until
softened and caramelized,
about 25 minutes. Add the
tomatoes, garlic, and crab,
and cook, stirring occasionally,
3 minutes. Add the coconut

1 Make the coconut chutney:

In a food processor, add the

coconut, tamarind, turmeric,

chiles, garlic, onion, and lime

juice; pulse until well com-

bined. Add the cilantro and

pulse to incorporate. Season

to taste with salt. Set aside.

2 Make the fritters: In a

large Dutch oven or heavy-

bottomed pot, add enough

canola oil to reach 2 inches

up the sides of the pan. Set

a deep-fry thermometer in

the pot and preheat the oil to

350° over medium-high heat.

3 Meanwhile, in a large bowl,

combine the chickpea flour,

cilantro, cumin seeds, chiles,

and onion. Using a rubber

spatula, fold in ⅔ cup cold

water to form a thick batter.

Stir in the salt. Taste the bat-

ter and adjust the seasoning

as needed.

4 Set a paper towel–lined

plate next to the stove.

Working in batches of 5 or

6 fritters, drop rounded table-

spoons of batter into the

preheated oil and fry until

golden brown and cooked

through, 5–6 minutes per

batch. Remove to the pre-

pared plate using a slotted

spoon. Let drain, then serve

warm with the chutney.

Feijoada de Lulas

(Squid, Bean, and

Sausage Stew)

SERVES 4– 6; Photo pg. 45

Active: 35 min. • Total: 1 hr.

55 min.

T his dish from Taberna da Rua

das Flores highlights chef

André Magalhães’ willingness

to take quintessential

Portuguese dishes—in this

case, a rich stew of black

beans and meat, often includ-

ing chorizo—and use them as a

springboard for his own crea-

tions. Here, he adds pie ces of

squid (lulas) for a fresh take on

the original.

½ cup extra-virgin olive

oil, or more to taste

2 large yellow onions,

chopped

5 oz. fresh Portuguese

sausage or chorizo, cut

milk and bring to a gentle

boil. Let simmer, stirring

occasionally, 30 minutes.

Season with salt to taste.

Garnish with cilantro and

serve with rice.

Chickpea Fritters with

Coconut Chutney

MAKES ABOUT 20; Photo pg. 47

Total: 55 min.

The menu at the tiny, brightly

colored Jesus é Goês res-

taurant is filled with Goan

dishes that pop with tra-

ditional Indian spices and

ingredients. Many take

advantage of Lisbon’s fresh

seafood—shrimp and fish in

curries and biryanis—and

produce. Here, in one of

chef Jesus Lee Fernandes’

most popular starters, pil-

lowy, onion-flecked chickpea

frit ters are ser ved with a

pungent chutney made from

a blend of common Indian

ingredients: cilantro, tama-

rind, chile, turmeric, and

freshly grated coconut.

For the coconut chutney:

Flesh from 1 fresh

coconut (7 oz.), finely

grated on a box grater

or in a food processor

(2 cups)

3 Tbsp. prepared

tamarind concentrate

½ tsp. ground turmeric

3 serrano chiles, seeded

and sliced

3 garlic cloves, minced

(1 Tbsp.)

1 small yellow onion,

minced (¾ cup)

Juice of 1 lime (2 Tbsp.)

1 cup cilantro leaves,

coarsely chopped

Salt to taste

For the chickpea fritters:

Canola oil, for frying

2 cups chickpea flour

¼ cup fresh cilantro,

coarsely chopped

1 tsp. cumin seeds

2 serrano chiles, seeded

and minced (1 Tbsp.

plus 2 tsp.)

1 large yellow onion,

minced

2 tsp. kosher salt, or

more to taste

into ½-inch-thick slices

4 garlic cloves, minced

(1 Tbsp. plus 2 tsp.)

2 bay leaves

Pinch ground cumin

1¾ lb. cleaned squid

bodies, cut into 2-inch

squares (2½ cups)

1 cup dry white wine

4½ cups cooked, drained

pinto beans

4 small vine-ripe

tomatoes, quartered

and cored

1 bird’s-eye or piri-piri

chile

Salt to taste

¼ cup chopped cilantro

leaves, for garnish

Flaky sea salt, for

garnish (optional)

1 In a large pot over medium-

high heat, heat the olive oil

until shimmering. Add the

onion and cook, stirring fre-

quently, until softened and

translucent, about 10 min-

utes. Add the sausage, garlic,

bay leaves, and cumin and

cook, stirring frequently, until

the sausage is no longer pink

and the garlic is fragrant,

about 10 minutes. Stir in the

squid, then add the white

wine and cook, stirring occa-

sionally, until the liquid is

mostly evaporated, about

15 minutes. Stir in the beans,

tomatoes, and chile. Cover

the pot and let the stew sim-

mer for 45 minutes. Season

with salt to taste.

2 Serve immediately, gar-

nished with cilantro and flaky

sea salt, and drizzled with

more olive oil if desired.

This subtle curry with

tomato and onion at

Cantinho do Aziz lets

the sweet flavors of

local crab and house-

made coconut milk

shine through. Serve

with hot sauce if you

prefer a kick of heat.