Crab, with its soft and delicate tasting meat is my favourite seafood. Unfortunately I hardly ever cook it because it is not freely available in Cape Town. If you do find crab meat it usually very expensive. I was very surprised when I saw crab at all the major food stores recently and at a very affordable price, so I had to stock up.
Crab meat is very nutritious and low in fat and calories. Crab meat can be used in salads, stews, soups, crab cakes and much more. I made this curry. If you can get hold of crab meat, you should definitely buy it and try this recipe.
Crab Curry
By: Pink Polka Dot Food
Recipe Type: Main
Prep Time:
Cook Time:
Total Time:
Serves: 4
A recipe for crab curry
Ingredients
- 45ml sunflower oil
- 5ml black mustard seeds
- 5ml cumin seeds
- 1 large onion, chopped
- 30ml masala
- 5ml turmeric
- 10ml ground cumin
- 30ml PnP crushed garlic, ginger and dhania paste
- 1 x 400g tins of tomatoes
- 80ml fresh coriander leaves
- 2.5ml sugar
- 10ml fish sauce
- 250ml hot water
- 800g crab meat with legs
- salt
Instructions
- Heat the oil in a large pot and bring to medium heat. Add the mustard and cumin seeds to the hot oil.
- Add the chopped onion and fry until golden.
- Add the masala, turmeric and cumin and fry for 5 minutes while stirring.
- Add the paste and stir fry for another minute
- Liquidize the tinned tomatoes and 80ml fresh coriander in a liquidiser. Add to the spice mixture with the sugar.
- Mix the fish sauce with the hot water and add to the tomato mixture. Cook on low heat for 20 minutes.
- Add the crab and simmer for 10 minutes or until the crab are cooked.
- Season with salt, if necessary
- Serve with basmati rice, garnished with fresh coriander.
Of all curries, crab is my absolute favourite! I can spend hours picking at the claws, in fact, Tandy sent me the special tools for extracting the meat. *drools longingly*
Wow, Tandy is wonderful!! I adore crab curry!