Entree: British Indian Ocean Territory – Northern Culinary Region – Crab Curry (Spiced coconut-based curried crab in a fragrant sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 lb (900 g) whole crab, cleaned and cut into pieces
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) mustard seeds
- 1 tsp (2 g) cumin seeds
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 3 cloves garlic, minced — about 9 g
- 1 tbsp (15 g) fresh ginger, grated
- 2 green chilies, slit (adjust to heat preference)
- 1 tsp (3 g) turmeric powder
- 1 tbsp (7 g) ground coriander
- 1 tsp (2 g) chili powder (or to taste)
- 1 tsp (2 g) curry powder or garam masala
- 1 cup (240 ml) canned crushed tomatoes
- 14 oz (400 ml) canned coconut milk
- 1 tbsp (15 ml) tamarind paste
- 1 tsp (5 g) sugar
- Salt to taste
- 8-10 fresh curry leaves (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lime juice

Instructions

1. Heat the oil in a large heavy skillet or pot over medium heat. When hot, add mustard seeds and cumin seeds and fry until they start to pop about 30 seconds.
2. Add the chopped onion and sauté until soft and golden, 6–8 minutes. Stir in garlic, ginger and green chilies and cook 1–2 minutes until fragrant.
3. Add turmeric, ground coriander, chili powder and curry powder; stir for 30 seconds to bloom the spices.
4. Pour in the crushed tomatoes and simmer 5 minutes, then add coconut milk, tamarind paste and sugar. Bring to a gentle simmer and season with salt.
5. Add the crab pieces, nestling them into the sauce. Cover and simmer 10–12 minutes until crab is cooked through and flavors meld. Add curry leaves if using during the last 3 minutes.
6. Stir in lime juice, adjust salt and heat, and garnish with chopped cilantro. Serve hot with rice or flatbread.