You can’t deny that curry on a cold winters day is not the absolute best! So why not ditch the usual chicken or veg and try our crap curry recipe instead!

SERVES 4 // COOK TIME 35 mins

INGREDIENTS
2 tbsp vegetable oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 bay leaf
1 tsp fennel seeds
1½ tsp grated ginger
1 tsp paprika
½ tsp turmeric
Salt and black pepper
2 tsp tomato paste
1 tbsp brown sugar
1 red chilli, sliced in half and seeded
2 × 410g tin chopped tomatoes
1.4 kg crab claws
Zest and juice of 2 limes
Coriander, to garnish

METHOD
1. Heat the oil in a pan and fry the onion until translucent, about 5 minutes. Add the garlic, bay leaf, fennel seeds, ginger, paprika and turmeric. Fry until fragrant. Season.
2. Add the tomato paste, sugar and chilli and fry for 5 minutes.
3. Add the tomatoes and 1 cup water and bring to a simmer. Add the crab and cook for 10–15 minutes, until the liquid is slightly reduced and the crab is cooked through.
4. Add the lime zest and juice, season and garnish with coriander.

Quick, easy and delicious, these snoek jaffles are perfect to munch on around the fire and tough to beat when it comes to seafood braai favourites!

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Summer just wouldn’t be the same without a perfectly ripe mango to snack on. We love this tropical fruit so much, we’ve been cooking it in everything, including these mouth-watering crab and mango stacks!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the dressing
½ cup mayonnaise
1 tbsp capers, chopped
1 tsp wholegrain mustard
1 tsp peeled, crushed garlic
1 tsp Tabasco sauce
½ tsp Worcestershire sauce
½ tsp Cajun spice
Juice of ½ lemon
For the salad
2 mangoes, cored, peeled and chopped
1 red onion, peeled and chopped
1 jalapeño, finely chopped
½ red pepper, seeded and chopped
250 g crab meat or crab sticks, chopped
2 avocados, peeled and chopped

METHOD
1. Mix all dressing ingredients. Refrigerate until needed.
2. Mix the mangoes, red onion, jalapeño and red pepper.
3. Toss the crab meat with the dressing to coat.
4. To assemble the stack, place a dual open-ended cylindrical mould on the plate. Arrange the avocado at the bottom of the mould, then add some of the mango salad and top with some of the crab. Carefully slide the mould off. Repeat for the other stacks. Serve cold.

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