I’m one of those people who like to eat crab meat but absolutely hate to pick the meat out of the shells! I know…lazy bum! So, if you are on the same boat with me, then this crab curry recipe might just be the one for you 🙂 It is absolutely delicious with no doubt! Should I also mention super easy to prepare too ? It does require few spices like fennel seeds, mustard seeds, cardamom pods, but these shouldn’t be difficult to find. The curry is prepared with some influence from India. I love how the fennel seeds and mustard seeds can be seen in the curry. Well, they used to scare me, but I didn’t know what I had been missing!
The crab curry has a nice creaminess from the coconut milk and balance by the spices and sourness of lemon. Absolutely divine!!!
Ingredients
- 2 lbs of fresh picked crab meat
- 1 large onion Peeled and thinly sliced
- 1 thumb-size ginger peeled and thinly sliced
- 4-5 fresh red chillies seeded and finely sliced
- 1 Tbsp of turmeric powder
- 1/2 tsp of cumin powder
- 2 tsp of fennel seeds
- 2 tsp of black mustard seeds
- 3 cardamom pods crushed and use the seeds
- 1 cup of coconut milk
- 1 cup of water
- Juice of 2 lemons
- Salt and pepper to taste
- 3 Tbsp of grape seeds oil or oil of your choice
Garnish:
- Small bunch of fresh coriander leaves
Instructions
- Preheat a large skillet and add in oil. Add in the fennel seeds, black mustard seeds, cardamom, ginger, onion, garlic, and chili. Saute until really fragrant, about 5 minutes. Then add in the turmeric powder and cumin powder and saute for another minute
- Add in the coconut milk and water and bring it to a boil and then lower the heat to let it simmer for about 15 minutes. The sauce will lightly thickened. Add in the crab meat and squeeze in the lemon juice and have a taste. Season with some salt and pepper to your taste. Turn off the heat when you like the taste. Just before serving, stir in the cilantro leaves on top and serve immediately
