Southern Indian crab curry

Fragrant and delicate

Germany
UK

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Southern Indian crab curry

Name: Southern Indian crab curry
Total time: 35 min
Yield: 4
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

Fragrant and delicate

“The aromatic, light spices in this gorgeous crab curry let the sweet flavour of the meat sing ”

Serves 4

Cooks In35 minutes

DifficultySuper easy

Seafood, Dinner Party, Dairy-free, Gluten-free

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

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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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