Recipes

Mangalore Crab Curry

Field mushrooms filled with quenelles of pâté wrapped in foil

Stockists

  • Sainsbury’s
  • Morrisons
  • Asda
  • Tesco

 

Mangalore Crab Curry

If you’re looking for a curry with a difference, look no further. You will love the earthy and vibrant flavours of freshly ground spices and a whole lot of delicious crab. Serve with chapati or wild rice, fresh coriander and lime.

Ingredients

  • 6 crabs cleaned and cut into pieces (if whole crab is not available from your local supermarket substitute for prepared crab meat or dressed crab)
  • 1/4 tsp turmeric powder
  • 2 tsp salt
  • 4 whole red chillies adjust to taste
  • 6 cloves garlic
  • 1.5 inches ginger skin removed
  • 3/4 tsp coriander seeds
  • 3/4 tsp cumin seeds
  • 1 tsp mustard seeds
  • 400 g coconut fresh grated (if not available replace with soaked desiccated coconut)
  • 1 tsp tamarind paste
  • 2 tbsp vegetable oil
  • 1 large onion finely sliced
  • 2 curry leaves
  • 350 ml boiling water
  • 1 tbsp coriander leaves chopped (to garnish
  • 1/2 red chilli finely slice

Instructions

  1. Once the crabs are cleaned and cut into pieces, marinate with salt and turmeric powder, set aside for about 20-30 minutes.

  2. In a mixer grinder add the whole chillies, garlic, ginger, coriander, cumin and mustard seeds. Blend into a coarse paste with some water (just enough to mix). Once blended, add in the coconut and the tamarind paste but only blitz for about 5 seconds so that the coconut is still rough.

  3. Heat the oil in a pan. Add the finely sliced onions and fry until softened. Add the prepared ground spices and cook for a couple of minutes on a medium to low heat, stirring regularly. Add the curry leaves and cook out for a couple of minutes.   

  4. Add the crabs along with warm water and cover to cook. This should take about 10-15 minutes. Season to taste.

  5. 5. To serve, garnish with chopped coriander leaves and sliced chilli. Serve immediately.

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