Low Sodium Spicy Crab Curry
Dive into the bold and flavorful world of "Low Sodium Spicy Crab Curry," a health-conscious twist on a classic seafood dish that’s bursting with aromatic spices and creamy coconut milk. This recipe balances robust flavors with a reduced sodium content, making it perfect for those watching their salt intake without compromising taste. Fresh crab takes center stage, simmered in a luscious curry base infused with garlic, ginger, turmeric, and fresh chilies, offering a delightful kick of heat. Enhanced with fragrant curry leaves and a splash of zesty lemon juice, this curry is a perfect pairing for steamed rice, quinoa, or warm flatbreads. Ready in under an hour, this dish combines wholesome ingredients with vibrant spices for a nutritious yet indulgent meal that's sure to impress seafood lovers!
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Recipe Information
Ingredients
- 2 pounds Fresh crab (cleaned and quartered)
- 1 can (13.5 oz) Coconut milk (unsweetened)
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (finely grated)
- 2 medium Fresh tomatoes (diced)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper (adjust to taste)
- 2 Fresh green chilies (sliced)
- 8 Fresh curry leaves (optional)
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 0.5 cup Water
Instructions
Heat olive oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté until it turns translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the diced tomatoes, turmeric powder, coriander powder, cumin powder, paprika, cayenne pepper, and fresh green chilies. Cook the mixture, stirring occasionally, until the tomatoes break down and the spices are well combined, about 6-8 minutes.
Pour in the coconut milk and water, stirring to create a smooth curry base. Let the mixture come to a gentle simmer.
Add the cleaned and quartered crab pieces to the skillet. Toss gently to coat the crab in the curry sauce.
Cover the skillet, reduce the heat to low, and let the crab cook for 15-20 minutes, stirring occasionally. The crab’s shells should turn bright red, and the flesh should be firm and opaque.
If using curry leaves, add them during the last 5 minutes of cooking for additional aroma.
Turn off the heat and squeeze the lemon juice over the curry.
Garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice, quinoa, or flatbreads for a complete meal.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 26.3 g | ||
| Protein | 198.4 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1334 mg | 103% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4326 mg | 92% | |
*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.
