Crab Curry Doesn’t Get Much Better Than This!
This recipe dates back to when I was a kid. Well almost. I made it back then but perfected it later after eating and enjoying a lot of Goan seafood curries over the years.
One of my earliest memories as a child was going to what was an annual crab feast at my grandparent’s house in Benicia California. The tables would be long and there were always lots of friends and family. Adults and children all took time to design their own bibs with a selection of coloured ink pens.
Most had some sort of crab cartoon drawn on them but often it was difficult to tell what the picture on the front was.
When the crab arrived at the table, we would all dig in and start cracking crab – sucking out each bit of meat from the claws and shells without needing to worry about the mess we were making. If you like really getting into your crab meat, I recommend making bibs for this meal – especially if you have kids. They will love it!
I now live in the North East of England where brown crab and langoustines are abundant and thriving right off the coast in the North Sea. The flavour in their shells and meat help make this dish into the amazing langoustine and crab curry it is!
This Crab Curry recipe makes crab meat taste spectacular!
(Serves 4 hungry people)
INGREDIENTS for Langoustine and Crab Curry
3 live crabs and 10 langoustines (If you cannot buy your shellfish live, make sure they are freshly caught!)
3 Tablespoons ghee or clarified butter
6 Shallots finely sliced
1 Tablespoon black mustard seeds
1 sprig (about 15) of fresh curry leaves (If you cannot purchase fresh curry leaves, buy dried
5 cloves of garlic – finely chopped
1 one inch piece of ginger grated
3 green chillies seeded and sliced in half down the middle
1/2 teaspoon turmeric
1 Tablespoon mild red chilli powder
400ml coconut milk
Juice of two limes
salt and pepper
3 Tablespoons fresh coriander
If you are cooking your crab and langoustines live, bring a large pot of water to a boil. Boil the crabs for about 8 minutes and the langoustines for about a minute. Remove and set aside.
In a wok or large pan, melt the ghee and throw in the mustard seeds. When they begin to pop, add the sliced shallots and the curry leaves. Fry for about five minutes until the shallots are lightly browned and translucent.
Add the garlic, green chillies, ginger, chilli powder and turmeric and toss around in the pan to cook evenly for about two more minutes.
Turn the heat down to medium and then add the crab and langoustines to heat them through. Depending on their starting temperature, this could take from two to ten minutes. Watch them carefully. DO NOT over cook the shellfish.
There are few things more disappointing than an over done Langoustine!
Pour in the coconut milk and stir until it is hot.
Season with salt and freshly cracked pepper to taste.
Serve the langoustine and crab curry lime or lemon wedges and decorate with the fresh coriander.
I hope you like this langoustine and crab curry as much as I do and look forward to hearing from you!