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Southern Indian crab curry
Fragrant and delicate
- Germany
- UK
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Fragrant and delicate
Serves 4
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
Calories 404 20%
Fat 23.5g 34%
Saturates 9.3g 47%
Sugars 7g 8%
Salt 2.84g 47%
Protein 37.9g 76%
Carbs 14.1g 5%
Fibre 2.7g -
Of an adult's reference intake
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
recipe adapted from
Cook with Jamie
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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