Durban Crab Curry
A southafrican-durban styled crab curry
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
- Ensure that the tomatoes are cooked properly before you add the tamarind paste otherwise the gravy will have a raw taste.