Heart-Healthy Spicy Crab Curry
Dive into the flavors of coastal cuisine with this Heart-Healthy Spicy Crab Curry, a deliciously wholesome twist on traditional seafood curries. Featuring fresh crab simmered in a vibrant blend of aromatic spices like turmeric, cumin, and garam masala, this dish gets a creamy and nutritious boost from unsweetened light coconut milk. The recipe uses heart-friendly olive oil and a medley of fresh ingredients, including pureed tomatoes and chopped cilantro, to craft a curry that’s as healthy as it is indulgent. Ready in under an hour, this high-protein seafood delight pairs perfectly with steamed brown rice or whole-grain roti, making it a perfect choice for health-conscious food lovers seeking bold, spicy flavors. Ideal for anyone who wants to enjoy guilt-free gourmet indulgence, this crab curry is both satisfying and packed with nutrients!
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Recipe Information
Ingredients
- 500 grams Fresh crab (cleaned and cut into pieces)
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 medium Fresh tomatoes (pureed)
- 1 cup Coconut milk (light, unsweetened)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder (adjust to taste)
- 0.5 teaspoon Garam masala
- 1 small Fresh green chili (slit, optional)
- 2 tablespoons Fresh cilantro (chopped for garnish)
- 1 teaspoon Salt
- 0.5 cup Water
Instructions
Heat olive oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent (about 5 minutes).
Add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Stir in the pureed tomatoes and cook for 5-7 minutes until the oil starts to separate.
Add turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala. Mix well and cook for another minute.
Pour in the coconut milk and half a cup of water, stirring to combine. Bring the mixture to a gentle simmer.
Add the cleaned crab pieces to the pan, ensuring they are fully coated in the curry sauce.
Cover the pan and let the crab cook for 15-20 minutes on low heat, stirring occasionally to avoid sticking.
Taste and adjust salt and spice levels as needed. Add the slit green chili for extra heat if desired.
Once the crab is fully cooked, turn off the heat and garnish with freshly chopped cilantro.
Serve hot with steamed brown rice or whole-grain roti for a heart-healthy meal.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 3898 mg | 169% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.9 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2060 mg | 44% | |
*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.
