Low Fat Spicy Crab Curry
Dive into the flavorful world of seafood with this Low Fat Spicy Crab Curry, a lighter twist on the traditional dish that packs a punch in both taste and health benefits. This enticing recipe features tender crab meat simmered in a vibrant, aromatic sauce infused with curry leaves, fresh ginger, garlic, and a blend of warm spices like turmeric, cumin, and coriander. A touch of low-fat yogurt adds creaminess without excess calories, while chopped tomatoes and a hint of lime juice provide the perfect tangy balance. Ready in just 40 minutes, this low-fat crab curry is a guilt-free indulgence that pairs beautifully with steamed rice, quinoa, or whole-grain flatbread. Whether you're a seafood lover or simply seeking healthy dinner ideas, this spicy crab curry is a must-try for flavor-packed, nutritious meals!
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Recipe Information
Ingredients
- 400 grams Crab meat (fresh or canned)
- 120 grams Low-fat plain yogurt
- 1 tablespoon Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 6 pieces Curry leaves
- 2 medium Tomatoes (finely chopped)
- 1 piece Green chili (finely chopped)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Red chili powder
- 200 milliliters Low-sodium chicken or vegetable broth
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lime juice
Instructions
Heat the olive oil in a large non-stick pan over medium heat.
Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, and curry leaves, cooking for 1-2 minutes until fragrant.
Add the chopped tomatoes and green chili to the pan. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick base.
Sprinkle in the turmeric powder, ground coriander, ground cumin, and red chili powder. Stir well to coat the mixture with the spices.
Pour in the low-sodium chicken or vegetable broth and bring the mixture to a simmer.
Reduce the heat, add the low-fat yogurt, and stir continuously to prevent curdling. Simmer for an additional 3 minutes.
Gently fold in the crab meat, ensuring it gets coated in the curry sauce. Cook for 5-7 minutes until heated through. If using fresh crab meat, ensure it is fully cooked.
Season the curry with salt and black pepper to taste. Adjust spiciness by adding more chili powder if desired.
Finish the dish with a squeeze of lime juice and garnish with fresh cilantro.
Serve hot with steamed rice, quinoa, or whole-grain flatbread for a wholesome meal.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 20.9 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 638 mg | 49% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2519 mg | 54% | |
*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.
