Spectacular restaurants and characterful bars with original walls dating back to early Portuguese traders may provide the focus of Indigo Bay’s guest areas but dining is by no means limited to these locales. Romantic dinners on the beach or by the pool and picnics in the sand dunes or on Paradise Island are some of the options available but the one constant at Indigo Bay is the delicious fresh seafood. From lobster and calamari to yellow fin tuna caught by the guests themselves it is all expertly prepared by the resorts chefs and served with fruit and vegetables grown on the island.
One of the most popular dishes at Indigo Bay has to be the crab curry and we’ve got hold of the recipe so you can try recreating it for yourself.
Recipe For Crab Curry
1 kg cleaned crab,
4 cloves garlic,
1 normal sized chopped tomato,
Bay leaf and a head of ginger, minced
3 cups fresh coconut milk(can use tinned coconut milk)
4 table spoons of cooking oil.
2 level teaspoons rajah curry powder
1 teaspoon full of cakeflour
Fresh traditional condiments
To serve 6 people
Cooking method of preparation
1. Pour the cooking oil in a pan. Let the oil warm up, and then incorporate the onion, garlic, bay leaves, ginger, fry up these ingredients till brown and then add the rajah.
2. Stir the ingredients in the pan and then add the chopped tomato and stir until it condenses, then add the crab in the pot, stir continue until the crabs change a yellowish color
3. Add the two cups of coconut milk and stir continuously until the coconut milk boils. Continue to boil for about 15 minutes.
4. Dilute a teaspoon of cake flour and pour into the curry and stir
5. Add seasoning, balance the salt. If the broth is too thick add another cup of coconut milk in curry slowly until the curry has a lighter thickness. Cook for three to five minutes after balancing seasoning and remove
6. Serve with rice and papadum accompanied with traditional condiments