This recipe for Indian crab curry minimizes the curry flavor so that the crab is the focus of the dish. Try serving this curry with plain boiled rice and plenty of gravy. Crab curry is best eaten with your fingers.
Ingredients:
1 mud crab, around 1kg
2 stalks curry leaf
1 tbsp jaffna curry powder
1 red onion, peeled and sliced
¼ cup ghee
2 tsp turmeric powder
2-3 tbsp sugar, or to taste
300-500ml coconut milk
Pinch salt
- For the paste:
1 tbsp ginger
4 garlic cloves
3 shallots
4 small dry red chillies
2 tbsp cumin seeds
1 tbsp fennel seeds
- For the naan bread:
2 cups plain flour, have an extra ½-1 cup on standby incase the dough is too sticky when kneading
¼ cup yogurt
1 egg
⅓ cup oil
2 tbsp yeast
1 tsp sugar
½ cup warm water
½ tsp salt
Procedure:
- Mix the yeast, sugar and water and set aside until it bubbles and grows in size. Once the yeast has activated, mix the egg, oil and yogurt together in another bowl. In another bowl, mix 2 cups of flour and salt.
- Pour the activated yeast mix into the flour mix and add the egg and yogurt mix. Use your hands to knead together, add more flour if needed. The dough should come together into a smooth ball. Leave to proof in a warm place for an hour.
- Take the dough out of the bowl and knead for another 5-10 minutes. Divide into 8 balls and use a rolling pin to roll flat, dust with a little flour if needed. Try to keep the naan in a circular shape - it doesn’t need to be perfect.
- Heat a pan with a little oil and cook the naan bread, 1 piece at a time, for 1-2 minutes or until golden on each side. Wrap the naan bread in a tea towel to keep warm
- To make the paste add the ginger, garlic, shallots, chilies, cumin and fennel to a blender and blitz. You may need to add a little oil if the paste is too dry.
- In a wok add the ghee and turn on the heat. Next, add the curry leaves and then the onions and the prepared paste. Cook until soft and aromatic, then add the janna curry powder and turmeric powder. Cook until fragrant, then add the coconut milk and season with sugar and salt.
- Bring to the boil, then add the crab.Bring back to the boil and cover with a lid. Cook the crab for 15-20 minutes or until the crab is cooked. Finish with a squeeze of lime juice.
Author: Xena Mendoza
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