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Growing up I’ve barely eaten crabs. My uncle’s wife is from Kannur ( Kerala) who used to make it occasionally, and her crab curry was divine, although I never learnt her style of cooking crabs. Need to fix that problem soon!

I’ve learnt this recipe from one of my most adorable person in South Africa – Tholsieamma. She was the only family in South africa for us, even though she is not even related to us. She took us in like family and cared for us. We miss her and the whole family a lot ❤️. Her style of cooking was from Durban as she was brought up there. Amma used to make this crab curry occassionally and I watched her make this. This is the only curry where she would make it like it is called in south africa – “very hot” (not referring to temperature here but the spice levels😸 🔥)

This is a fiery curry with a lovely tang of tomatoes and tamarind contrasting the sweet crab meat. The canned tomatoes give the curry a luscious thick consistency but do ensure you take the time to cook the tomatoes well otherwise it will taste too raw.

One of the hints amma told me while cleaning/cutting the pieces is that you must cover the piece in a kitchen towel and then give it a nice whack to break it. Else the shell splinters and can also enter your eye. Today morning, I found some fresh crabs at the fish-market and thankfully for me, the fishmonger cleaned and cut it for me as well. All i had to do was to take off the spiky bits from the claws, a tea-towel and a whack with the back of the knife was good to take off the spikes.

My measurements below are like Amma’s for a super fiery crab curry. I like the contrast of the sweet crab meat to the spicy tangy curry. Best served with rice.

Durban Crab Curry

the5citystory

A southafrican-durban styled crab curry

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine durban, Indian, southafrican

Ingredients

  

• 6-8 small crabs, cleaned and cut into big pieces
• 2 tbsp ginger garlic paste
• 2 tbsp red chilli powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 3-4 slit green chillies
• salt to taste
• 3-4 tbsp coconut oil or any other vegetable oil
• 1 sprig curry leaves
• 1 tbsp tamarind paste or a lime sized tamarind soaked in warm water
• 1 can chopped or plum tomatoes
• 1 big onion chopped
• 1-2 cups water

Instructions

 

• Marinade the washed and cleaned crabs with 1 tbsp of ginger garlic paste, 1/2 tsp turmeric powder, 1 tbsp red chilli powder and keep aside for 5-10 minutes while you prep the rest of the ingredients
  
• In a wide and thick bottom pan, add 2 tbsp of oil and heat up. Add the marinated crabs and fry until the crab shells change colour and turn slightly orange
  
• take it out from the pan and set aside.
• In the same pan, add the remaining oil and add the chopped onions and curry leaves Fry until soft
• Next add remaining 1 tbsp of ginger garlic paste and saute until the onions are nicely browned
• Add all the remaining spice powders and saute for a minute
  
• Next add the can of chopped or plum tomatoes along with salt and stir to ensure everything is mixed
• Cover and cook for 5 minutes on a medium flame until you see the oil floating at the top
• Now add the tamarind water or paste and let the mix come to a simmer
  
• Gently tip in the previously fried crabs and add 1-2 cups of water to adjust gravy
  
• Mix everything until all the masala coats the crabs and simmer covered for 10-15 minutes until the crabs are cooked and the oil floats on top. Tip in the slit green chillis into the gravy just before you turn off the flame.
  
• Let the curry rest for at least 10-15 minutes before you serve to let the flavours develop.

Notes

1. Ensure that the tomatoes are cooked properly before you add the tamarind paste otherwise the gravy will have a raw taste.

Keyword crabcurry, durbancrabcurry