Southern Indian crab curry
If you fancy a really different, quick and tasty treat, you must have a go at this curry. I've included a whole array of different spices, yet they're so light and fragrant that you still get to appreciate the lovely sweet crab. And by using the brown meat in the base of the sauce and sprinkling the delicate white meat in at the end you'll get a lovely depth of flavour and still be able to taste the crab because you won't have cooked the life out of it. Best served with steamed rice.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- , ask your fishmonger
- 400 ml light coconut milk
- juice of 2 lemons
- 500 g picked white crabmeat, from
- , ask your fishmonger
- 1 good bunch fresh coriander, leaves picked
- sea salt
- freshly ground black pepper