Serves 6
60 min
South African Indian Crab Curry
Recipe GLPR1d3942146d855a
A vibrant and aromatic crab curry inspired by South African Indian cuisine. Fresh crabs are simmered in a rich spice-infused tomato gravy enriched with ginger, garlic, and warm curry spices, balanced with a touch of tamarind and brown sugar. This dish delivers tender, succulent crab meat in a beautifully thickened, tangy sauce.
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Ingredients
2 onions, chopped fine
3 kg orange crabs, cleaned and chopped
3 tbsp ginger and garlic, grated
1 handful curry leaves
5 green chillies
10 Roma tomatoes
4 tsp curry powder
1 tsp turmeric
2 tsp ground cumin
4 tbsp olive oil
2 tsp salt, plus more to taste
1 tsp brown sugar
1/4 cup tamarind water
Directions
Heat the olive oil in a large pot over medium-high heat. Add the chopped onions and cook, stirring frequently, until they are soft and beginning to turn golden, about 5-7 minutes.
Stir in the green chillies, curry leaves, and ginger-garlic paste. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add the cleaned and chopped crab pieces to the pot. Reduce heat to medium-low, cover with a lid, and simmer for 10 minutes, allowing the crab to release its juices and begin cooking through.
Add the curry powder, turmeric, and ground cumin to the pot. Stir well to coat the crab evenly with the spices, and cook uncovered for 3-4 minutes until the spices become fragrant and toasted.
Blend or liquidize the Roma tomatoes until smooth. Pour the tomato puree into the pot and stir thoroughly. Season with 2 tsp salt and the brown sugar to balance the acidity.
Cover the pot and simmer over medium-low heat for 10 minutes, stirring occasionally, until the tomato sauce begins to thicken and the flavors meld.
Remove the lid and increase the heat to medium-high. Allow the sauce to simmer uncovered, stirring occasionally, for 5-7 minutes until the excess liquid evaporates and the gravy thickens to your desired consistency.
Pour in the tamarind water and bring the curry to a boil, stirring gently for 1-2 minutes. Taste and adjust seasoning with additional salt if needed.
Remove from heat and let the curry rest for a few minutes. The gravy will continue to thicken as it cools slightly.
Serve the hot crab curry with steamed basmati rice, spooning the rich gravy over the top.
