Crab Curry

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Hard

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Ingredients

  • 1 kg - crab
  • 2 cups - thick coconut milk
  • 2 cups - thin coconut milk
  • 50 g - tamarind
  • 1.5 cups - Lukewarm water
  • 2 to 3 tbsp - oil
  • 2 to 3 - onions, chopped
  • 2 tbsp - ginger, chopped
  • 5 - garlic cloves, chopped
  • 10 - curry leaves
  • 100 g - pandan leaf
  • 1 cinnamon stick
  • 1 tbsp - fenugreek seeds
  • 50 g - chilli powder
  • 50 g - turmeric powder
  • 50 g - coriander powder
  • 100 g - drumstick leaves
  • 2 tbsp - garam masala
  • salt to taste

How to Make Crab Curry

  • Remove large shell of crab and discard fibrous tissue, which is mostly found under the shell.
  • Divide each crab into two.
  • To make thick coconut milk:
  • Scrape or grate the coconut pulp.
  • Place in a strainer and press to extract the coconut milk - this is thick coconut milk.
  • To make thin coconut milk:
  • Place the coconut pulp in a blender, add 1/3 cup water to it and blend.
  • Then place in a strainer and press to extract again - this is thin coconut milk.
  • To make tamarind water:
  • Soak 50 g tamarind in 1.5 cups of lukewarm water for 30 minutes and force through a strainer.
  • Discard the residue.
  • To make the sauce:
  • Saute onion in a hot casserole.
  • Add ginger, garlic and curry leaves, pandan leaf, cinnamon stick and fenugreek seeds. Saute until the spices crackle and are light brown.
  • Then add chilli, turmeric and coriander powders.
  • Saute for 2-3 minutes.
  • Add thin coconut milk, stir well and let bubble in the pan.
  • Add crab and let it simmer. Add thick coconut milk, salt, tamarind paste, drumstick leaves and roasted curry powder.
  • Cook on gentle heat for another 10 minutes.
  • Serve with steamed rice.

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