Hot Hot Crab Curry
Dive into the bold, tantalizing flavors of 'Hot Hot Crab Curry,' a fiery seafood delight that will transport your taste buds straight to coastal kitchens. This rich and aromatic dish features tender fresh crab simmered in a luscious coconut milk base, infused with a blend of spices like turmeric, cumin, and garam masala. The magic begins with sizzling mustard seeds and fragrant curry leaves, creating a robust foundation for the finely minced garlic, ginger, and slit green chilies to shine. With a balance of tomato tanginess and the creamy sweetness of coconut milk, this hearty curry is perfect for serving alongside steamed rice or warm naan. Elevate your next meal with this spicy, comforting crab curry—a true celebration of bold coastal flavors!
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Recipe Information
Ingredients
- 2 lbs Fresh crab
- 1.5 cups Coconut milk
- 1 large (finely chopped) Onion
- 2 large (pureed) Tomatoes
- 1 tbsp (finely minced) Ginger
- 4 cloves (finely minced) Garlic
- 3 whole (slit lengthwise) Green chilies
- 1 tsp Turmeric powder
- 1 tbsp Red chili powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 1 tsp Mustard seeds
- 10 leaves Curry leaves
- 3 tbsp Vegetable oil
- 1 cup Water
- 1 to taste Salt
- 2 tbsp (chopped, for garnish) Cilantro
Instructions
Clean and prepare the crabs by removing the shell, legs, and unnecessary bits (ask your fishmonger if unsure). Rinse thoroughly and set aside.
Heat the vegetable oil in a large, deep pan over medium heat.
Add the mustard seeds and let them splutter. Then, toss in the curry leaves and sauté for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 5 minutes.
Mix in the minced ginger, garlic, and slit green chilies. Cook for 1-2 minutes until fragrant.
Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Toast the spices briefly in the pan for about 1 minute to release their flavors.
Add the pureed tomatoes, stir well, and let the mixture cook for 5-7 minutes until oil starts to separate.
Pour in the coconut milk and water, stirring to create a rich curry base. Bring the mixture to a gentle simmer.
Season the curry with salt to taste and stir in the garam masala.
Add the cleaned crab pieces to the simmering curry. Stir to coat the crab well in the spices and gravy.
Cover and cook on medium heat for 10-15 minutes, stirring occasionally, until the crab meat is cooked through and tender.
Taste and adjust the seasoning, if needed. Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or your favorite bread.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 11.2 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1052 mg | 22% | |
*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.
