Entree: Mozambique – Southern Culinary Region – Caril de Caranguejo (Mozambican crab curry simmered in coconut milk and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 whole fresh crabs, cleaned and halved, approx. 2 lb (900 g) total
- 3 tbsp (45 ml) vegetable oil or palm oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) mild curry powder (or African curry blend)
- 1 tsp (5 g) ground turmeric
- 1–2 piri-piri or bird’s eye chiles, chopped (adjust to heat preference)
- 13.5 fl oz (400 ml) coconut milk
- 8 oz (225 g) ripe tomatoes, diced
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) lemon or lime juice
- Salt to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- Cooked white rice or xima (cornmeal porridge) for serving

Instructions

1. Heat the oil in a large heavy-bottomed pot over medium heat. Add the sliced onion and cook until soft and golden, about 6–8 minutes.
2. Add the garlic, ginger, curry powder, and turmeric and cook, stirring, for 1–2 minutes until fragrant.
3. Stir in the diced tomatoes and tomato paste and cook 3–4 minutes until the tomatoes begin to soften and release juices.
4. Add the crab pieces and chopped chiles, tossing to coat in the spice mixture. Pour in the coconut milk and bring to a gentle simmer.
5. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the crab meat is cooked through and the sauce has thickened slightly. Stir occasionally and spoon sauce over the crab.
6. Finish with lemon or lime juice, salt to taste, and fold in most of the chopped cilantro. Serve hot with steamed rice or xima, garnished with remaining cilantro.