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crab curry

Southern Indian crab curry

Fragrant and delicate

crab curry

35 mins
Super easy

serves 4

About the recipe

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


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Cook with Jamie

Cook with Jamie

Ingredients

olive oil

3 teaspoons fennel seeds

2 heaped teaspoons black mustard seeds

5 green cardamom pods, crushed and husks removed

1 teaspoon cumin seeds

a thumb-sized piece of fresh ginger, peeled and finely sliced

2 large cloves of 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

250g brown crabmeat

1 x 400ml tin reduced fat coconut milk

juice of 2 lemons

500g picked white crabmeat

a good bunch of fresh coriander, leaves picked

sea salt and freshly ground black pepper

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.

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