Jamie Oliver

Southern Indian crab curry

Fragrant and delicate

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Southern Indian crab curry

Serves 4
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    219
    11%
  • Fat
    11.2g
    16%
  • Saturates
    5.0g
    25%
  • Protein
    22.9g
    51%
  • Carbs
    5.7g
    2%
  • Sugar
    3.2g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
recipe adapted from

Cook with Jamie

Nutrition per serving
  • Calories
    219
    11%
  • Fat
    11.2g
    16%
  • Saturates
    5.0g
    25%
  • Protein
    22.9g
    51%
  • Carbs
    5.7g
    2%
  • Sugar
    3.2g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • olive oil
  • 3 teaspoons fennel seeds
  • 2 heaped tablespoons black mustard seeds
  • 5 green cardamom pods , crushed and husks removed
  • 1 teaspoon cumin seeds
  • 1 thumb-sized piece fresh ginger , peeled and finely sliced
  • 2 large cloves garlic , peeled and finely sliced
  • 1 medium white onion , peeled and finely sliced
  • 2-3 fresh red chillies , deseeded and finely sliced
  • 2 heaped teaspoons turmeric
  • 250 g brown crabmeat , from sustainable sources, ask your fishmonger
  • 400 ml light coconut milk
  • 2 lemons , juice of
  • 500 g picked white crabmeat , from sustainable sources, ask your fishmonger
  • 1 good bunch fresh coriander , leaves picked
  • sea salt
  • freshly ground black pepper
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Method

Heat 2 tablespoons of olive oil in a large pan and add the fennel seeds, mustard seeds, cardamom pods, cumin seeds, ginger, garlic, onion and chilli. Fry on a medium heat for 4 to 5 minutes until lightly golden, then add the turmeric, a splash of olive oil and the brown crabmeat. After a minute or so, pour in the coconut milk and a tinful of water. Let it simmer away for 5 minutes so all the flavours develop. Then add the lemon juice and simmer for another 10 minutes, or until the sauce resembles double cream in consistency.

Just before you stir in the white crabmeat, check that all the shell has been picked out, then add half the coriander, simmer for 4 more minutes and taste. Season carefully with salt and pepper and a little more lemon juice if you think it needs it. Serve with some fluffy white rice, sprinkled with the rest of the coriander leaves.


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