Spicy Crab Curry
Dive into the tantalizing flavors of coastal cuisine with this Spicy Crab Curry, a dish that combines the sweetness of fresh crabs with bold, aromatic spices. Simmered in a creamy coconut milk base infused with garlic, ginger, and a medley of vibrant seasonings like turmeric, cumin, and red chili powder, this curry packs a punch of heat and flavor that lingers beautifully on the palate. The addition of garam masala adds a layer of warming complexity, while a garnish of fresh cilantro leaves and zesty lemon wedges ties the dish together. Perfectly paired with steamed rice or warm naan, this bold and satisfying seafood recipe is ideal for impressing dinner guests or indulging in a spice-filled feast at home. With just 20 minutes of prep and easy-to-follow steps, making this Spicy Crab Curry is a rewarding culinary adventure!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Fresh crabs
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 2 medium Tomatoes, pureed
- 4 cloves Garlic cloves, minced
- 1 inch Ginger, grated
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 cup Water
- 1 teaspoon Salt
- 0.25 cup Cilantro leaves, chopped
- 4 wedges Lemon wedges
Instructions
Clean the crabs thoroughly under running water, remove the shell, and cut each crab into halves for easier cooking.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it turns golden brown, about 5 minutes.
Add the minced garlic and grated ginger, and stir-fry for another 2 minutes until fragrant.
Add the pureed tomatoes to the pot and cook until the oil separates from the mixture, about 5 minutes.
Stir in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes, allowing the spices to bloom.
Pour in the coconut milk and water, mixing well to combine all ingredients into a smooth sauce.
Add the crabs to the pot, ensuring they are submerged in the curry sauce. Cover the pot and simmer for 20 minutes, stirring occasionally until the crabs are cooked through.
Sprinkle the garam masala over the curry and cook for an additional 5 minutes uncovered to enhance the flavor.
Remove the crab curry from heat and garnish with chopped cilantro leaves.
Serve hot with steamed rice or warm naan, accompanied by lemon wedges for an extra zesty kick.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 5762 mg | 251% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 29.6 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1027 mg | 79% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3592 mg | 76% | |
*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.
