Coconut Crab Curry Recipe

Coconut Crab Curry Recipe
Photo Credit: http://www.sheknows.com/food-and-recipes/articles/993357/creamy-coconut-crab-curry-recipe
If you absolutely loved Lobsters and Prawns, your palate will definitely embrace this crab curry too. The presence of grated coconut makes this a great treat for the taste buds.
Coconut Crab Curry Recipe
Difficulty Average
Rating 10.0 / 10 (6 votes)
Recipe Type Non Veg.
Ingredients:
  • 6-8 Live blue crabs or 2 Dungeness crabs or Mud crabs, about 1-1/2 lb each
  • 1 Can coconut milk
  • 1 Lime, juiced
  • 3-1/2 tbsp Malaysian fish curry powder
  • 1-1/2 tbsp Chili powder
  • 2 tsp Turmeric powder
  • 8-10 Curry leaves
  • 2 Red onions, sliced
  • 4-6 Cloves garlic
  • 1 Inch fresh ginger, sliced
  • 4 tbsp Vegetable oil
  • 3 Cups water
  • Salt to taste
How to make Coconut Crab Curry:
  • Wash the Blue crabs and cut it into halves and Dungeness or Mud crabs can be cut into 4.
  • Crack the shells and claws gently with a mallet.
  • Grind onions, garlic and ginger to make a fine paste.
  • Add vegetable oil to a hot pot and stir-fry paste for 2-3 minutes.
  • Take a small bowl, combine chili powder, fish curry powder and turmeric powder, few tbsp water and mix into a thick paste.
  • Add this paste to the pot, stir-fry till quite toasted and oil starts to ooze from paste.
  • Now add coconut milk, curry leaves, water, and season with salt.
  • When the mixture starts to boil, decrease the heat to a simmer, stirring occasionally till the sauce thickens slightly for about 15-18 minutes.
  • Add lime juice and crabs, stir to coat with sauce.
  • Cover and simmer till crabs turn red.
  • Take out crabs from the pot and keep warm, let stand for about 15 minutes.


Reviews and Ratings:
Nisha posted 03/03/2010
I made it with Everest Fish curry instead of Malaysian...Turned out very yummy
A tip:- Before adding water n milk to the paste remove the pan from fire and slowly stir in water first.This way U can Avoid lumps.And i used preheated water which helped

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