Entree: Mozambique – Northern Culinary Region – Caril de Caranguejo (Mozambican coconut-based crab curry cooked with tomatoes, spices, and cilantro)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 2 lb (900 g) fresh crab, cleaned and cut into pieces
- 1½ tbsp (22 ml) vegetable oil
- 1 tbsp (15 ml) red palm oil (dendê) or additional vegetable oil
- 1 large onion, chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 inch (2.5 cm) piece fresh ginger, minced (approx. 10 g)
- 1½ tbsp (22 ml) yellow curry powder
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 ml) water or light fish stock
- 2 medium tomatoes, chopped (approx. 300 g)
- 1 small red chili (piri-piri), seeded and chopped (adjust to taste)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- 1½ cups (285 g) long-grain white rice, uncooked (to serve)
- 3 cups (720 ml) water for cooking rice

Instructions

1. Rinse crab pieces and pat dry. Heat 1½ tbsp (22 ml) vegetable oil and 1 tbsp (15 ml) red palm oil in a large heavy skillet or pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 6–8 minutes. Stir in minced garlic and ginger and cook 1–2 minutes until fragrant.
3. Add 1½ tbsp (22 ml) curry powder and cook, stirring, for 1 minute to bloom the spices. Add chopped tomatoes and the chopped chili, cook until tomatoes soften, about 5 minutes.
4. Pour in 14 oz (400 ml) coconut milk and 1 cup (240 ml) water or stock; bring to a gentle simmer. Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper.
5. Add the crab pieces to the simmering sauce, spooning sauce over them. Cover and simmer gently for 10–12 minutes, turning the crab once, until shells are bright red and meat is cooked through.
6. Adjust seasoning with 2 tbsp (30 ml) lemon juice and additional salt if needed. Sprinkle 2 tbsp (30 g) chopped cilantro over the curry just before serving.
7. Meanwhile, rinse 1½ cups (285 g) rice under cold water. Combine rice and 3 cups (720 ml) water in a pot, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until tender. Fluff with a fork.
8. Serve the caril de caranguejo hot over rice, spooning plenty of the coconut curry sauce over each portion.