Curry Crab is a flavorful seafood dish that combines fresh crab with aromatic curry spices, creating a perfect balance of sweet, savory, and spicy flavors. This dish is popular in many Asian cuisines, particularly in Southeast Asian countries like Singapore, Malaysia, and Sri Lanka.
Ingredients:
- 2-3 whole mud crabs or blue crabs (cleaned and quartered)
- 3 tablespoons curry powder
- 2 tablespoons turmeric powder
- 2 onions (finely chopped)
- 4 cloves garlic (minced)
- 2 inches ginger (grated)
- 2-3 green chilies (sliced)
- 2 stalks lemongrass (bruised)
- 4 curry leaves
- 2 cups coconut milk
- 2 tablespoons vegetable oil
- Salt to taste
- 1 cup water
- 2 potatoes (cut into chunks, optional)
- 2 eggs (beaten, optional)
Directions:
- Prepare the Crab:
- Clean the crabs thoroughly
- Remove the gills and cut into quarters
- Crack the claws slightly to allow the curry sauce to penetrate
- Make Curry Base:
- Heat oil in a large wok or pot over medium heat
- Sauté onions until translucent
- Add minced garlic and grated ginger, cook until fragrant
- Add curry powder and turmeric, stir for 1-2 minutes
- Cook the Curry:
- Add lemongrass and curry leaves
- Pour in coconut milk and water
- Bring to a simmer and add potatoes if using
- Cook for 5-7 minutes until potatoes are half-done
- Add Crab:
- Add crab pieces to the curry sauce
- Cover and cook for 8-10 minutes until crab turns red
- Stir occasionally to ensure even cooking
- Finish the Dish:
- If using eggs, slowly pour beaten eggs into the curry while stirring
- Season with salt to taste
- Simmer for another 2-3 minutes
- Garnish with chopped cilantro
Serving Suggestion:
Serve hot with steamed rice or crusty bread. Provide crab crackers and small forks to help diners extract the meat. Don’t forget to place finger bowls with warm water and lemon for cleaning hands.
Note: The level of spiciness can be adjusted by varying the amount of curry powder and green chilies used.
