Coconut Crab Curry
That hit the spot!
Today I’ve been up since 5am working on my business websites and forgot about breakfast all together. Suddenly and without warning I found myself feeling quite peckish so I decided to take a break and go to Yarm to see what the fishmonger had for me. I bought some awesome looking Dover Sole for tonight that were just caught this morning and two dressed crabs for lunch. He never let’s me down.
Realising I only had about an hour to cook, eat and write this blog post I went to work. I didn’t have time to grind spice blends or anything fancy like that. Of course I do have some pre-made homemade blends ready but I wanted to work from scratch.
This recipe literally only took 20 minutes – if that – to make. The ingredient are all easy to come by. If you don’t have an Asian grocer nearby, just use about 1/2 teaspoon of fenugreek powder which is available these days at most supermarkets. The curry leaves are also available at Asian grocers or online. If you can’t find them where you live, just leave them out.
Try my other crab recipes if you enjoyed this one:
- 2 cooked dressed crabs - quartered
- 2 tablespoon olive oil
- 1 tablespoon fennel seeds
- 1 teaspoon fenugreek seeds
- 1 tablespoon garlic and ginger paste
- 1 onions - finely chopped
- 4 shallots - finely chopped
- 2 green chillies - finely chopped
- 20 curry leaves
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 4 tennis ball sized tomatoes - finely chopped
- 1 x 400ml tin of thick coconut milk
- 1 tablespoon balsamic vinegar
- 1 teaspoon jaggery or brown sugar
- 3 tablespoons fresh chopped coriander
- Salt and pepper to taste
- Sliced limes to serve
- Heat a large high sided frying pan or wok over medium heat.
- Add the oil. When it begins to bubble, add the curry leaves and fennel and fenugreek seeds and let the oil take on their flavour for about 30 seconds while stirring.
- Now add the chopped onion and shallots and fry until lightly browned. About five minutes.
- Spoon in the garlic and ginger paste along with the chopped chillies and fry for a further 30 seconds.
- Add the turmeric and cumin and stir it all up to combine.
- In go the chopped tomatoes. Fry these until you have a thick sauce. About two minutes.
- Pour in the coconut milk followed by the crabs.
- Bring to a simmer and then sprinkle in the jaggery.
- When the crab meat is warm, add the vinegar and season with salt and pepper to taste.
- Then stir in the chopped coriander.
- Check for seasoning and serve.
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