crab curry recipe

Crab Curry

This recipe is close to my heart, it's been etched in my memory since the day I took pen to paper & asked Hama to pass her recipe on to me. It surely took me a while to perfect it but I believe she would've been proud of me. It's a aromatic blend of love & flavours, inspired by Hama (Amooi Pillay) An amazing neighbour who's memory lives on with this recipe.

RECIPE BY

Meal Type :  Main
Cuisine ​: Indian
Main Ingredient​ :  Seafood

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PREP TIME

00:20

COOKING TIME

00:45

Ingredients

1
2kg Crab - Cut, Washed & Cleaned
2
3 Medium Onions Thinly Sliced
3
1 Tsp Whole Jeero
4
1 Tsp Mustard Seeds
5
7 Fresh Curry Leaves
6
1 Tsp Freshly Ground Black Pepper
7
1 Tbs Fresh Garlic Diced
8
5 Whole Green Chillies
9
1 Tbs Red Wet Masala
10
1 Tbs Fish Masala
11
1 Tbs Roasted Masala
12
6 Medium Tomatoes (blanched)
13
1 Tbs Tamarind
14
Fresh Dhania
15
Salt to taste
16
1 Squeezed Lemon
17
20ml Sunflower/Olive Oil
18
1-2 Tsp Egg Yellow Colouring

Method

1
Soak crab in vinegar water to soften the shell until required to add into pot
2
Soak tamarind in warm water, set aside for later
3
Blanch tomatoes in boiled water for 5 mins then immediately into cold water. Peel, cut & set aside
4
Heat oil, drop in whole jeero & mustard seeds then thinly sliced onions
5
Add pepper, garlic, curry leaves & chillies. Braise until onions are soft, small amounts of water may be added to prevent sticking to the pot
6
Add red wet masala, fish masala & roasted masala
7
Toss blanched & cubed tomatoes
8
Cook until well blended on a semi high heat, add tamarind through a small sieve stir well
9
When well combined add rinsed crab, cook on a high heat for 15 mins. Reduce heat & simmer for 20 mins
10
Add fresh dhania, fresh lemon juice

SERVES HOW MANY

6-8

YIELD

Chef's note

Closer to the end I like to add more fresh garlic, I believe garlic is key in any seafood dish. Extra chilli may be added depending on the strength of chilli. You'll notice no turmeric was added, cos I much prefer using egg yellow colouring. It makes the colour pop better in any curry, serve with fluffy white rice or if you're a dipper, soak it up with fresh french loaf

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