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Crab Curry Recipe

Crab Curry Recipe

Ingredients : Serves 4

2 large crabs

6 cloves garlic, chopped finely

3 onions, finely chopped

2 teaspoons finely grated fresh ginger

1/2 teaspoon fenugreek seeds

12 curry leaves

8 cm stick cinnamon

3 teaspoons chili powder

1 teaspoon turmeric, ground

4 cups thin coconut milk

2 tablespoons desiccated coconut

1 tablespoon ground rice

2 cups thick coconut milk

3 tablespoons lemon juice

Salt to taste


Method :

Remove the shells of the crabs and discard all the fibrous tissue located under the shell. Cut each crab into 4 parts, separating the large claws from the body. Leave the legs attached to the crab body. Heat up a large saucepan. Add in the garlic, ginger, onion, fenugreek, curry leaves. chili cinnamon, turmeric, thin coconut milk and salt to taste. Cover and simmer on medium heat for about 30 minutes. Add the crab pieces and cook for 20 minutes. Ensure that the grave is covering the crab when cooking.


Use a separate dry frying pan to heat the desiccated coconut and ground rice separately over moderate heat, stirring constantly to avoid burning. Use a food processor to blend half the thick coconut milk with the fried desiccated coconut and ground rice on high speed for about 1 minute. Add to the curry with lemon juice. Simmer without covering for a further 10 minutes. Best to serve hot with steamed white rice.


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