A South Asian crab curry recipe
Laced with creamy coconut milk and spices, this is a fragrant pandan-leaf infused curry
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 4-6 |
1 kg crabs
2 cups (500ml) thick coconut milk
2 cups (500ml) thin coconut milk
Salt
50gm tamarind
¼ (60ml) cup lukewarm water
2-3 tbsp oil
2-3 onions, sliced
2 tbsp ginger, chopped
5 garlic cloves, chopped
10 curry leaves
100gm pandan leaf (screw pine leaf)
1 cinnamon stick
1 tbsp fenugreek seeds (methi)
50gm chili powder
50gm turmeric powder
50gm coriander powder
100gm drumsticks leaves
2 tbsp garam masala
1. Remove large shell of crab and discard fibrous tissue, which is mostly found under the shell. Divide each crab into two.
2. To make thick coconut milk: scrape or grate the young coconut pulp, place in a strainer and press to extract the coconut this is thick coconut milk.
3. To make thin coconut milk: place the coconut pulp in a blender, add 100 ml/1/3 cup water to it and blend, then place in a strainer and press to extract again, this is thin coconut milk.
4. To make tamarind water: soak 50gm of tamarind in 60ml or ¼ cup of lukewarm water for 30 minutes and force through a strainer. Discard the residue.
5. To make the sauce: sauté onion in a hot casserole, add ginger, garlic and curry leaves, pandan leaf, cinnamon stick and fenugreek seeds. Sauté until the spices crackle and are light brown, then add chili, turmeric and coriander powders.
6. Sauté for 2-3 minutes. Add thin coconut milk, stir well and let bubble in the pan.
7. Add crab and let it simmer. Add thick coconut milk, salt, tamarind juice, drumsticks leaves and roasted curry powder. Cook on gentle heat for another 10 minutes. Serve with steamed rice.
Image courtesy: Pixabay
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