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Southern Indian crab curry
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Total Time:
35 minutes
Succulent crab curry showcases delicate spices that enhance the natural sweetness of the meat.
Ingredients:
  • olive oil
  • 3 teaspoons fennel seeds
  • 2 heaped tablespoons black mustard seeds
  • 5 green cardamom pods crushed and husks removed
  • 1 teaspoon cumin seeds
  • 1 thumb-sized piece fresh ginger peeled and finely sliced
  • 2 large cloves garlic peeled and finely sliced
  • 1 medium white onion peeled and finely sliced
  • 2-3 fresh red chillies deseeded and finely sliced
  • 2 heaped teaspoons turmeric
  • 250 g brown crabmeat from sustainable sources, ask your fishmonger
  • 400 ml light coconut milk
  • 2 lemons juice of
  • 500 g picked white crabmeat from sustainable sources, ask your fishmonger
  • 1 good bunch fresh coriander leaves picked
  • sea salt
  • freshly ground black pepper
Instructions:
  • In a large pan, heat 2 tablespoons of olive oil. Add fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion, and chili. Sauté over medium heat until lightly golden, about 4 to 5 minutes. Stir in turmeric, another splash of olive oil, and brown crabmeat. After a minute, add coconut milk and a tinful of water. Simmer for 5 minutes to enhance flavors. Stir in lemon juice and simmer for another 10 minutes until the sauce thickens to a creamy consistency. Carefully remove any remaining crab shell before adding white crabmeat. Simmer for 4 more minutes, then season with salt, pepper, and more lemon juice if desired. Finish by stirring in half of the coriander. Serve with fluffy white rice and garnish with the remaining coriander leaves.

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