Dairy-Free Spicy Crab Curry
Dive into the bold and exotic flavors of this Dairy-Free Spicy Crab Curry, a seafood lover's dream packed with aromatic spices and creamy coconut richness. Perfectly cooked fresh or frozen crab takes center stage in a luscious, dairy-free curry base made with coconut milk, pureed tomatoes, and a fragrant blend of turmeric, cumin, coriander, and chili powder. Sautéed onions, garlic, ginger, and curry leaves create a mouthwatering foundation, while tamari and lime wedges elevate the flavor with a tangy twist. Ideal for weeknight dinners or special occasions, this gluten-free, dairy-free curry pairs beautifully with steamed rice or warm flatbread, making it a spicy and satisfying centerpiece for your table.
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Recipe Information
Ingredients
- 500 g fresh or frozen crab (cleaned and cut into pieces)
- 2 tbsp coconut oil
- 1 large yellow onion (finely chopped)
- 1 tbsp ginger (minced)
- 3 cloves garlic (minced)
- 2 green chili (slit lengthwise)
- 10 leaves curry leaves
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp red chili powder (adjust to taste)
- 400 ml canned coconut milk (full-fat)
- 1 tbsp tamari or soy sauce (ensure gluten-free if needed)
- 200 g fresh tomatoes (pureed)
- 1 cup water
- 2 tbsp fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
- 1 tsp salt
Instructions
Prepare the crab by cleaning it thoroughly and cutting it into manageable pieces. If using pre-cleaned crab, ensure it is fully thawed and ready to cook.
In a large, deep skillet or wok, heat the coconut oil over medium heat.
Add the finely chopped onion to the skillet and sauté for 5–6 minutes, stirring frequently, until translucent.
Stir in the minced ginger, minced garlic, green chilies, and curry leaves. Cook for another 2–3 minutes until fragrant.
Sprinkle in the ground turmeric, coriander, cumin, and red chili powder. Stir well to toast the spices for 1 minute.
Add the pureed tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the tomato mixture thickens and the oil begins to separate.
Pour in the coconut milk and water. Stir to combine, then bring the mixture to a gentle simmer.
Season the curry with tamari or soy sauce and salt, adjusting to taste.
Carefully add the crab pieces to the skillet, ensuring they are fully submerged in the sauce.
Cover the skillet and let the curry simmer over medium-low heat for 15 minutes, or until the crab is cooked through. Stir occasionally to prevent sticking.
Remove the skillet from heat and garnish the curry with fresh chopped cilantro.
Serve the Dairy-Free Spicy Crab Curry hot, paired with steamed rice or flatbread. Provide lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 4847 mg | 211% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 26.5 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3634 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
