Jamie Oliver

Southern Indian crab curry

Fragrant and delicate

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close
Southern Indian crab curry
Print

Southern Indian crab curry

Serves 4
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    404
    20%
  • Fat
    23.5g
    34%
  • Saturates
    9.3g
    47%
  • Protein
    37.9g
    76%
  • Carbs
    14.1g
    5%
  • Sugars
    7g
    8%
  • Salt
    2.84g
    47%
  • Fibre
    2.7g
    -

Of an adult's reference intake

Cook with Jamie
recipe adapted from

Cook with Jamie

BUY THE BOOK
Tap For Method

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
Tap For Method
Cook with Jamie
recipe adapted from

Cook with Jamie

BUY THE BOOK
Tap For Ingredients

Method

  1. 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.
  2. 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.
Please enable targetting cookies to show this banner

Tip

View Comments
Nutrition per serving
  • Calories
    404
    20%
  • Fat
    23.5g
    34%
  • Saturates
    9.3g
    47%
  • Protein
    37.9g
    76%
  • Carbs
    14.1g
    5%
  • Sugars
    7g
    8%
  • Salt
    2.84g
    47%
  • Fibre
    2.7g
    -

Of an adult's reference intake