Sibaya Kitchen chef Rita Sooklall is giving you a window into her workplace in honour of the recent International Chefs Day.

Her famous tempura masala soft-shell crab has drawn many admirers to Sibaya Casino & Entertainment Kingdom, and now you can cook it in the comfort of your own home!

Sooklall (47) is a self-taught chef who first discovered a love for food at age 12, inspired by her dad’s culinary creativity. That home-cooked ethos continues in her career today.

“I love cooking for my family, although our kids are out of the house, they come and go with the grandchildren,” she said.

Her husband, Previ, is also an accomplished cook and the pair are constantly learning from each other.

“I love using fresh herbs and spices – nothing artificial or synthetic,” said Sooklall.

“Cooking is more than following recipes – it’s about passion, patience, and purpose. Stay dedicated, keep learning, and let your love for food guide you. When your heart is in the dish, it always shows.”

Read on for a taste of sumptuous seafood below.

Ingredients:

For the crab

• 2 small soft-shell crabs (150g)
• 125g flour
• 125g cornflour
• 250ml sparkling water
• 15ml masala spice
• 2g salt
• 2g black pepper
• 250g rice
• 375ml water

For the Chutney

• 30g oil
• 150g onion, chopped
• 365g tomato, chopped
• 15g masala spice powder
• 10g curry leaves
• 10g fresh coriander leaves
• 5g garlic
• 5g sugar
• 3g salt
• 2g black pepper

Method:

• Rinse the rice under cold water until clear. Place in a pot, add water and a pinch of salt. Bring to the boil and simmer on a low heat for 10-15 minutes till the water has been absorbed and the rice is tender.
• For the tempura crab, combine all the dry ingredients in a bowl, then whisk in the sparkling water to form a light batter. Dust the crab lightly in flour, then dip them into the batter. Heat oil in a pot to 180°C and fry the crab for 2–3 minutes until golden and crisp.
• For the chutney, heat oil in a pot and sauté the onion for 5 minutes. Add garlic, curry leaves and half the coriander, and sauté for 1 minute. Then add masala and sauté for another minute. Add the tomato and sugar, cover, and cook for 15 minutes. Once the tomato has broken down, add a splash of water and season with salt and pepper. Continue the cooking until thickened.
• To serve, spoon the rice onto a shallow dish, add the chutney, place the crab on top, and finish with fresh coriander. Enjoy!

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