South Indian Crab Curry
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Heat
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Serves
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Dietary Info
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Prep 5 mins
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Cook 20 mins
A smooth and creamy with flavours from the Southern beaches of India, this crab curry recipe fares equally well as a lobster curry!
Hari says
Crab and curry is the ultimate combination and if you have been to India you will know what I am talking about. I love how Indian cooks aren't afraid of mixing strong robust flavours with delicate ingredients and coming up with what can only be described as dishes that are heavenly.
For extra decadence, use this recipe to make a delicious lobster curry to wow your dinner guests. Simply use one or two whole lobsters (depending on size) instead of the white crab meat and claws and prepare to see your guests fight for the leftovers!
I really hope you try this crab curry and please let me know what you think in the comments below!
- Ingredients
- Method
- 2 tbsp oil
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 10 – 12 curry leaves
- 1 tsp cumin seeds
- 4 cm piece fresh ginger, finely sliced
- 2 large cloves garlic, peeled and finely sliced
- 1 medium white onion, peeled and finely sliced
- 3 fresh red chillies, finely sliced
- 2 tomatoes, chopped into small dices
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 250g brown crabmeat
- 400ml coconut milk
- 1 lemon
- 400g white crabmeat,
- 4/5 crab claws
- large handful fresh coriander, chopped
- sea salt to taste
Method
- Heat 2 tbsp of oil in a large pan and add 1 tsp of each fennel seeds, mustard seeds and cumin seeds as well as 10-12 curry leaves.
- Stir in 1 sliced onion, slices from 4 cm chunk of ginger, 2 large garlic cloves, and 3 fresh chopped chillies. Fry on a medium heat for 4 to 5 minutes until lightly golden, then add 2 chopped fresh tomatoes and sauté until they soften.
- Add the 1 tsp turmeric and pour in 400 ml coconut milk with a little water and let it heat through.
- Stir in 250g brown crabmeat and let it simmer away for 8 minutes until it’s nice and thick.
- Then add 400g white crabmeat and 4-5 whole claws and cook for another 5 minutes.
- Sqeeze in the juice of 1 lemon and taste.
- Season carefully with salt
- Sprinkle with the coriander leaves and serve with some plain rice.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 415 |
| Fat (g) | 10 |
| of which saturates (g) | 2 |
| Carbohydrates (g) | 34 |
| of which sugars (g) | 4 |
| Fibre (g) | 9 |
| Protein (g) | 45 |
| Salt (mg) | 1205 |
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