Coconut curry risotto with crabs

Ingredients for 2 servings:

• 150 g risotto rice
• 200 g crabs (deep-sea crabs), frozen, thawed
• 2 tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 300 ml coconut milk
• 200 ml fish stock
• 1 dashes lemon juice
• Coconut oil
• 1 piece(s) ginger, walnut-sized
• 1 tbsp curry paste or curry powder, yellow
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pour boiling water over the tomatoes. Then peel off the skin and chop finely. Heat the coconut oil in a pan. Sauté the finely chopped onion until translucent. After 1-2 minutes, add the garlic press and sauté briefly. Grate ginger into the pan, if desired. Add the risotto rice and cook briefly. Deglaze with the tomatoes. Gradually add the coconut milk and fish stock, stirring constantly. At the end of the cooking time, season with lemon juice, curry powder, salt, and pepper. Finally, stir in the crab and let stand for 2-3 minutes. Be careful not to overcook, or the crab will become dry.