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Spicy Crab Curry

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45min

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4 servings

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This vibrant Spicy Crab Curry features succulent crab meat bathed in a rich, aromatic sauce with a perfect balance of heat and depth. The blend of fresh spices, coconut milk, and tender crab creates a luxurious dish that's both impressive and comforting. Inspired by coastal South Asian flavors, this curry makes for an elegant dinner that's surprisingly straightforward to prepare.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Shellfish

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the crab

If using whole crabs, clean them thoroughly. Crack the shells and cut into manageable pieces. Set aside the crab meat if using pre-picked meat.

2
Prepare the onion

Peel the onion. Finely dice into small pieces.

3
Prepare the garlic

Peel the garlic cloves. Mince finely.

4
Prepare the ginger

Remove stems. Slice thinly, removing seeds if you prefer less heat.

5
Prepare the chilies

Remove stems. Slice thinly, removing seeds if you prefer less heat.

6
Prepare the tomatoes

Wash thoroughly. Dice into small cubes.

7
Prepare the lime

Cut in half. Squeeze to extract juice. Set aside.

8
Prepare the cilantro

Wash thoroughly. Chop finely.

9
Heat the oil

Heat oil in a large, deep pan over medium heat.

10
Temper the spices

Add mustard seeds and cumin seeds to the hot oil. When they begin to pop, add curry leaves. Stir for 30 seconds until fragrant.

11
Sauté the aromatics

Add the diced onion to the pan. Sauté for 3-4 minutes until translucent.

12
Add garlic and ginger

Add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.

13
Add chilies

Add the sliced red chilies. Stir for 1 minute.

14
Add ground spices

Add all the ground spices and salt. Stir continuously for 1 minute to prevent burning.

15
Add tomatoes

Add the diced tomatoes. Cook for 5 minutes until tomatoes soften and release their juices.

16
Add coconut milk

Pour in the coconut milk. Stir well and bring to a gentle simmer.

17
Simmer the sauce

Reduce heat to low. Simmer for 5 minutes, allowing flavors to meld.

18
Add the crab

If using whole crab pieces, add them to the sauce. Cover and cook for 8-10 minutes until shells turn bright red. If using pre-picked crab meat, add it now and gently fold into the sauce. Cook for just 2-3 minutes until heated through.

19
Finish with lime

Add the lime juice. Stir gently to incorporate.

20
Garnish and serve

Sprinkle with chopped cilantro. Serve hot with steamed rice or bread.

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